Blinis with Smoked Eel, Bacon and Horseradish
- 60g smoked eel fillet
- 4 rashers thinly cut smoked streaky bacon
- 200g creme fraiche
- 1 tbsp strong horseradish sauce
- Dill sprigs, to garnish
- For the blinis:
- 75g plain flour
- 1 tsp baking powder
- 2 eggs
- Full fat milk
- 30g butter
First make the blinis. Sift the flour and baking powder into a bowl with a pinch of salt. Make a well in the centre and add the eggs. With a whisk or wooden spoon, mix gently, drawing in flour from the edges, to make a smooth batter. Add enough milk to make a thick batter, probably between 50ml and 100ml, but dependant on the size of your eggs.
Melt the butter in a large frying pan. Drop tablespoons of the batter into the hot pan and cook for 2 – 3 minutes on each side, until golden brown and cooked through, you may have to do this in batches. Keep the blinis warm in a low oven.
Pan fry or grill the bacon until crisp. Mix together the creme fraiche and horseradish sauce, and season. To serve, place a couple of warm blinis on each plate. Spoon some horseradish creme fraiche on top, and divide the smoked eelbetween the plates. Top each plate with a rasher of crisp streaky bacon, and garnish with a sprig of dill.
Recipe supplied by Rachel Green www.rachel-green.co.uk