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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
Serves: 8
Ingredients
- 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
Method
- Preheat the oven to 190°C, gas mark 5.
- Put the blinis on a baking tray and heat in the oven for 3 minutes. Leave to cool slightly.
- 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.
- 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
This recipe was first published in December 2004.
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