QUICK SMOKED SALMON RECIPE RECIPES

Steps:

• 1. For the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you’ve got a lovely, smooth batter. 2. Put a large non-stick frying pan on a medium heat and add 1 small knob of butter. 3. Once hot and the butter’s melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top. 4. The first batch always helps you figure out your temperature control, so adjust it up or down if needed. 5. Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up. Top with your favourite combos, season to perfection and enjoy. TEAM WAVES OF QUALITY SMOKED SALMON WITH . . . * Cucumber speed-peeled into ribbons, placed proudly on top of a little cream cheese with a fine grating of lemon zest. Š* Peeled and finely shaved raw baby beets, a squeeze of lemon juice and a pinch of fresh tarragon. Š* Vac-packed beets blitzed with cream cheese until smooth, topped with a fine grating of fresh horseradish root. Š* Cream cheese loosened with a little lemon juice, and a sprinkling of salmon caviar to add an extra pop of flavour. Š* A dollop of soured cream and a sprinkling of chopped fresh chives and finely sliced tender asparagus. Š* Puréed avocado and a little jarred jalapeño, a dollop of soured cream and a few freshly picked coriander leaves.

Steps:

• 1. Peel and finely grate the horseradish. Stir 1 tablespoon into the crème fraîche, add a splash of red wine vinegar, then season to taste with sea salt.
  2. Scrub the beets clean, reserving any nice leaves, then finely slice into matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!). Dress with 1 tablespoon each of extra virgin olive and red wine vinegar.
  3. Divide the smoked salmon between plates, followed by a spoonful of the horseradish sauce, the beets and any reserved leaves, and some cress.
  4. Drizzle with a teaspoon of extra virgin olive oil and a pinch of black pepper, then serve with an extra grating of horseradish, if you like.