Salmon blinis
•Ingredients:
- 1 pack of our salmon carpaccio.
- 1 lime, peel removed and juice, a squeeze.
- 100g (3½oz) granulated sugar.
- Grapefruit juice, a squeeze.
- 125ml (4fl oz) crème fraîche or sour cream.
- 1 x pack 12 blinis.
- Few sprigs of mint.
- Handful of fresh rocket.
- Handful of pomegranate seeds.
•Instructions:
- A couple of hours ahead (or a few days before), make the candied lime peel. In a saucepan, dissolve the sugar in 50ml (2fl oz) of water, bring to the boil, then add the peel. Reduce the heat, then allow to simmer until the peel is translucent. Place the peel on a wire rack somewhere warm to dry out; it will take around 2-3 hours.
- When you’re ready to eat, mix the citrus juices and crème fraîche or sour cream together until smooth but not too runny.
- Divide the salmon carpaccio equally between the blinis.
- Top each blini with 1tsp of the crème fraîche or sour cream mixture add a mint leaf and a twist of black pepper .
- Toss the rocket, pomegranate seeds and candied peel together , then divide between each plate.
