Hugh Hamilton Wines Dinner Party: Starters

Smoked Salmon Blini

INGREDIENTS

1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon salt
3/4 cup plus 2 tablespoons milk
1 extra-large egg
1 tablespoon butter
220g smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
2 tablespoons ‘Pam’s Smoke & Mirrors’ Dressing
1 tablespoon vegetable oil
Fresh dill sprig, for garnish
METHOD

Combine both flours, baking powder, and salt in a bowl. 
In a separate bowl, whisk together the milk, egg and the butter then whisk into the flour mixture. 
Heat the oil in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.
Combine the creme frainche and ‘Pam’s Smoke & Mirrors’ dressing.
To serve, top the blini with a piece of smoked salmon. Add a dollop of the creme fraiche mixture and a sprig of dill.
 

Cream Cheese & 'Hugh's Hot Headed' Vol Au Vents

INGREDIENTS

24 Pre-Made Vol Au Vents
150ml Cream Cheese
150ml Ricotta Cheese
2x Tablespoons 'Hugh’s Hot Headed' Chutney
Handful of chopped walnuts
 METHOD

Mix Cream Cheese, Ricotta cheese and Hugh’s Hot Headed
Place into a piping bag.
Pipe mixture into vol au vents and sprinkle with Chopped walnuts.


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