Recipes

Smoked Salmon Blinis

– Cook Time 15 minutes
– Servings makes 24 blinis

Ingredients
• 24 mini store-bought blinis
• 180g smoked salmon, finely chopped
• ½ bunch of chives, finely chopped
• 3 tbsp creme fraiche
• Zest of 1 lemon
• Pinch salt
• Salmon roe, to serve

Method

1. Warm blinis as per packet instructions. Alternatively make them yourself.
2. Place finely chopped salmon into a bowl with the creme fraiche, lemon zest and salt into a bowl and mix together. Using two spoons, quenelle the salmon mixture and place it onto the blinis.
3. Garnish with salmon roe and chives.

Foie Gras Toast with Confit of Onion

– Cook Time 30 minutes
– Servings makes 10-12 canapes

Ingredients

• 80g butter
• 1 tbsp extra virgin olive oil
• 1 onion, finely sliced
• ¾ cup champagne or any white wine of your choice
• 2 sprigs thyme, leaves picked
• Pinch salt
• 300g foie gras
• 4 slices thick-cut brioche, cut into 5 cm rounds

Method
1. Heat half the butter with a splash of oil in a pan over a medium heat bubbly. Add brioche rounds and toast on both sides until golden. Remove from the pan and set aside.
2. Heat the remaining butter and oil in the pan and add onions, a pinch of salt and thyme. Caramelise for 5-10 minutes until lightly golden brown and then deglaze with champagne. Reduce the heat and keep cooking until the liquid has evaporated and the onions are soft and jam-like. Cool completely.
3. Cut foie gras into even slices and then using a 4cm cookie cutter, cut into rounds.
4. Arrange foie gras onto the brioche rounds and top with a small amount of onion. Serve.