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Christmas smoked salmon & creme fraiche blinis
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125g self-raising wholemeal flour
1 medium British Blacktail Free Range Egg, separated
150ml semi-skimmed milk
200ml pot full fat crème fraîche
1-2 tsp vegetable oil, for frying
1 ruby grapefruit
1 tsp hot horseradish sauce
½ x 20g pack fresh dill, chopped
1 pack Waitrose & Partners Christmas Citrus Smoked Scottish Salmon, cut into 20 strips
1. Put the flour and a good pinch of salt in a large bowl. Make a well, then drop in the egg yolk. Follow with the milk and 1 tbsp of the crème fraîche, then whisk to a thick batter. Using a clean whisk, whip the egg white to medium peaks, then fold carefully into the batter using a metal spoon.
2. Put ½ tsp oil in a non-stick frying pan over a medium heat. Drop 1 tbsp of the batter into the pan, giving it room to spread to about 5cm across. Repeat until the pan is full. Cook for 1 minute, then fl ip with a fish slice and cook for 1 minute more, until puffed up and golden on both sides. Lift onto a plate lined with kitchen paper. Repeat to make 20 blinis.
3. Segment the grapefruit, allowing the juice to drop into a separate bowl, and roughly chop the flesh. Stir the horseradish and most of the dill into the remaining crème fraîche, season, then fold in the grapefruit. Serve on top of the cooled blinis, with a twist of salmon, a sprinkle more dill and a grinding of black pepper.
Try using the leftover grapefruit juice to make a deliciously refreshing ruby grapefruit G&T.
This recipe appeared within the December 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
Per blini 343kJ
This recipe was first published in November 2019.