Award Winning Smoked Salmon

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Christmas Deliveries

Feeds 6  - 8 as a starter or canapé

This lovely Welsh recipe comes from our good friend Sarah Clay, who has learned to use laverbread in her cooking from her Mother-in-Law. These blinis are absolutely delicious and not at all scary to make or eat. The Carthews are now laverbread converts!
 
 Smoked Salmon & Laverbread Blinis
 
Ingredients
 
100g Self Raising Flour (or a mixture of Self Raising and Buckwheat Flour)
1 Egg
140ml Milk
120g of Laverbread
Halen Mon Sea Salt to season
220g Traditional Smoked Salmon
Creme Fraiche
120g Cockles – optional
 
Whisk up ingredients for batter in a mixing bowl and leave to stand for at least 1/2 hour.  Cook on a very hot greased frying pan or similar.

Drop on a spoonful of batter and cook till bubbles appear on top of the blini, then flip over and cook the other side.  You can produce drop scone sized pancakes or smaller bitesize ones - it's up to you!

Slide off and serve warm or cold with a dollop of Creme Fraiche, a piece of Smoked Salmon, and a twist of black pepper. The blinis are also lovely with a sprinkle of cockles for an added layer of flavour.
 
 
This recipe is equally delicious using our Crostini or Canapé Shells as a base for the Smoked Salmon. 
 
Print Smoked Salmon & Laverbread Blinis Here

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