Jean-Christophe Novelli's Salmon Blinis
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Preparation time:
30 minutes
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Total time:
30 minutes
Ingredients
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24 mini blinis
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2 tbsp vodka
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200ml crème fraîche
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Juice of 1 lemon
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Salt and freshly ground pepper
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8 slices smoked salmon
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4 tsp herring or lumpfish roe
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8 tsp lemon-infused olive oil (optional)
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8 tsp basil-infused olive oil (optional)
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A few salad leaves, to garnish
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8 hard-boiled quail's eggs
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8 sprigs flat leaf parsley or basil or lengths of chive, to garnish
Method
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Preheat the oven to 190°C, gas mark 5.
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Put the blinis on a baking tray and heat in the oven for 3 minutes. Leave to cool slightly.
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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.
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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.
Comments
Glossary
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Basil
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Black pepper
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Blinis
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Chives
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Cream
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Drizzle
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Egg
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Fish
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Heat
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Lemon
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Lemon juice
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Mix
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Oil
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Parsley
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Pepper
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Preheat
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Quail
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Salt
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Season
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Slice
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Smoked
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Sprig
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Squeeze
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Vodka
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This recipe was first published in Wed Dec 01 00:00:00 GMT 2004.
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