SMOKED FISH BLINIS RECIPE
CRISPY DUCK AND ORANGE SALAD RECIPE

SMOKED FISH BLINIS

A Classic Canape - as shown in the photo to the right

Buy or make savoury buckwheat mini pancakes. 
Serve them warm with a dollop of soured cream and a generous piece of Smoked Salmon, Gravadlax and / or Smoked Trout. 
Arrange on a platter and garnish with fresh dill leaves and chopped spring onions. 
For further variety, lightly flavour the soured cream with:
Dill & Mustard Sauce for the Gravadlax Blinis and
Horseradish for the Smoked Trout Blinis.


CRISPY DUCK AND ORANGE SALAD
Serves 4 as a starter

1 Smoked Duck Breast
2 Juicy Oranges
50-100g Walnut Halves
1 Bag of Watercress or  Your Favourite Salad Leaves
French Dressing - Preferably made with Walnut Oil
Remove the skin from the Smoked Duck Breast and slice the meat Crisp the skin in a hot oven or under the grill and allow to cool, Meanwhile peel, de-pith and section the oranges, reserving any juice. Chop the crispy duck skin into croutons. Arrange the salad onto 4 plates with slices of duck, orange and walnuts. Drizzle over the dressing with the reserved juice and finish each with some crispy croutons.

SMOKED SALMON, MOZZARELLA & ROCKET SALAD
Serves 4 as a starter

220g Sliced Black Mountains Smoked Salmon
1 bag Wild Rocket Leaves
200g Mozzarella - drained and sliced
For the dressing:
2 Spring Onions - trimmed and chopped
1 handful Rocket or Watercress leaves
1 cupful Vinaigrette made with 1:3 vinegar:olive oil
Seasoning

Arrange the rocket leaves, mozzarella and smoked salmon slices on individual plates or a large platter.  To make the dressing whizz the ingredients together in a blender to make a green salsa.  Drizzle the dressing over the salad and finish with a twist of black pepper.

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