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    Jean-Christophe Novelli's Salmon Blinis

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    Jean-Christophe Novelli's Salmon Blinis

    • Preparation time: 30 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 8


    • 24 mini blinis
    • 2 tbsp vodka
    • 200ml crème fraîche
    • Juice of 1 lemon
    • Salt and freshly ground pepper
    • 8 slices smoked salmon
    • 4 tsp herring or lumpfish roe
    • 8 tsp lemon-infused olive oil (optional)
    • 8 tsp basil-infused olive oil (optional)
    • A few salad leaves, to garnish
    • 8 hard-boiled quail's eggs
    • 8 sprigs flat leaf parsley or basil or lengths of chive, to garnish


    1. Preheat the oven to 190°C, gas mark 5.
    2. Put the blinis on a baking tray and heat in the oven for 3 minutes. Leave to cool slightly.
    3. Mix the vodka and crème fraîche and season with 1 tbsp lemon juice and salt and pepper. Spread the crème fraîche mixture over the blinis.
    4. Cut each slice of salmon into 3 and drape a piece on top of each blini, squeeze over a little more lemon juice, season with black pepper and top with ½ tsp of the roe. Put on serving plates and drizzle, if you like, the lemon and basil oil around the outside of each. Add a tiny pile of leaves to each plate, top with a halved quail's egg and finish with a piece of chive, parsley or basil.

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