Blini with smoked trout, herbed crème fraîche and fennel

AT A GLANCE

  • Serves 36 people

  • 1 baby fennel bulb, thinly shaved on a mandolin then finely chopped, fronds reserved
  • Juice of 1 lemon, or to taste
  • 1 golden shallot, finely chopped
  • 30 ml extra-virgin olive oil
  • 1 quantity blini
  • To serve: salmon roe
  • 200 gm smoked trout
  •  
  • Herbed crème fraîche
  • 300 gm crème fraîche
  • Finely grated rind and juice of 1 lemon
  • ¼ garlic clove, finely chopped
  • 2 tbsp each finely chopped chives, spring onion and dill
01   For herbed crème fraîche, combine ingredients in a bowl, season to taste and refrigerate until required.
02   Combine fennel, fronds, lemon juice, shallot and olive oil in a bowl, season to taste and toss to combine.
03   To serve, top blini with herbed crème fraîche, smoked trout and a little fennel salad, then top with salmon roe.

Topics:

FENNEL, RUSSIAN, MASTERCLASS, HOW-TO, CHIVES, SALMON, SPRING, APPETISER, SHALLOT, CREME FRAICHE, SEAFOOD, FISH

Recipe:

EMMA KNOWLES

Photography:

DEAN WILMOT

Styling:

EMMA KNOWLES

FEATURED IN

Nov 2011

Nov 2011

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