Recipes

Serves 4

• 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