Salmon Blinis

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INGREDIENTS
Blinis
1 cup of self-raising flour
1 large free-range egg
olive oil
1 cup of semi-skimmed milk
Unsalted butter for cooking

Topped with
110g crème fraîche
75 g Ocean Blue sliced smoked salmon
1 x 50g Black Pearl Siberian Caviar
1 x 20g packet of fresh dill, torn into 32 sprigs


METHOD

For the blinis, place all the blini ingredients in a large mixing bowl and whisk until you’ve got a nice smooth batter.
Put a large non-stick frying pan on medium heat and add 1 small knob of butter.
Once hot and the butter’s melted, add tablespoons of batter to the pan to make your blinis.

Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top.

Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up.

Then simply top with your crème fraîche, smoked salmon, dill and caviar!

The Ultimate Ham & Cheese Toastie

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This is a seriously yum sandwich!

INGREDIENTS
For the sandwich

4 slices from a white sourdough or crusty white

20g butter, melted

1 tsp Dijon mustard

100g grated Kase Swiss Gruyere Vieux AOC

4 thin slices of great smoked ham

2 Globus Pickles

For the béchamel sauce

125ml milk

125ml cream

1 garlic clove, crushed

2 bay leaves

1 small onion , chopped

20g butter

20g plain flour

1 heaped tsp Dijon mustard

fresh nutmeg, grated

For the mustard mayo

1 tsp Dijon mustard

1 tbsp mayonnaise

METHOD
First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion.

Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning. It should be a lovely thick creamy sauce with a deep flavour.

Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C/200C fan/gas.

Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more gruyère on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside.

Feta & Thyme Dip Whip

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Our go-to dip recipe is as simple as it is delicious! Sally O’Neil shows you just how quick and easy it is to pull together our Feta Whip to create this tasty snack 🙌

INGREDIENTS
200g Mt Athos Feta Cheese
2 cloves of roasted Garlic
1/4 of a Lemon
1 Tbsp Yoghurt
2 sprigs of fresh Thyme
1 Tbsp Olive Oil plus more to serve
Handful of Pistachios
Toasted Flat Bread to serve

METHOD
Process feta and thyme leaves in a small food processor until finely chopped. Squeeze roasted garlic pulp into the processor and add the yoghurt. Add remaining oil and lemon juice and process until creamy and smooth. Top with olive oil and crushed pistachios and serve with a side of toasted flatbread.