Smoked Salmon Blinis – makes 48 - 50
Ingredients
300g Scottish Smoked Salmon
300g Cream Cheese150ml Sour Cream
Lemon Juice
48 - 50 Blinis – I usually get shop bought Blinis to save time when I’m throwing a party.
Garnishes – I use Radish shavings, Dill and Caviar
Method
Lightly grill the Blinis, roughly 2 ½ minutes on each side. Let them return to room temperature before adding any toppings.
Prepare the creamy topping by mixing 300g of cream cheese with 150ml of sour Cream and the juice of half a lemon. Season well.
Lay out all your Blinis on the serving trays. Top each one a small slice of Salmon and a generous teaspoon of the creamy topping. Once you have completed this step top half the Blinis with a small dollop of Caviar and the other half with a shaving of Radish and small sprig of Dill. You can use any garnish you like, another option be to garnish with chives and or capers.
Fried Artichokes (carciofi fritti) – makes about 45
Ingredients
3 tins Artichoke Hearts
3 Large Eggs
Handfull of Parsley
2 Cloves of Garlic
4 cups of Breadcrumbs
¾ cup of grated Parmezan (Grana Padano will be fine for this)
Veg oil for frying
Method
Drain the Artichoke Hearts well…you’ll be frying them later so this step is important.
In a large bowl combine the Eggs, crushed Garlic cloves, roughly chopped Parsley, Salt and Pepper.
Slice the Artichokes in half or thirds depending how large they are and marinade in egg mixture. Leave in fridge for at least 2 hours.
In a large plate combine the Breadcrumbs, Parmezan and a tsp of Salt. Remove Artichokes from Egg mixture and roll them in the Breadcrumb mixture making sure they are all well covered.
Fry on a medium heat until golden and crispy. Can be served hot, cold or at room temperature. Serve with Aioli on the side.
TOP TIP: Substitute Artichokes with strips of Chicken breast or slices of Aubergine and serve with a salad for a delicious mid-week dinner.
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