Page 7 - Fresh Magazine - Winter 2017

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Smoked salmon with
whiskey dip

SERVES 4

150ml mayonnaise
50ml tomato ketchup
2 tablespoons whiskey
1 teaspoon Worcestershire sauce
salt and pepper
1 x 300g pack of smoked salmon, sliced
1 baguette, sliced and toasted
4 tablespoons pickled ginger
fresh coriander or parsley sprigs, to garnish
Combine the mayonnaise, ketchup, whiskey
and Worcestershire sauce in a small bowl and
check the seasoning. Cover the bowl with
cling film and set aside in the fridge until
you’re ready to serve.
On a serving dish, arrange the smoked salmon
in individual portions folded into rose shapes.
Serve with toasted baguette slices and pickled
ginger with the whiskey dip on the side.
Garnish with a sprig of coriander or parsley.

Potato blinis with ham, chorizo
and olives

SERVES 4

150g mashed potato salt and pepper
3 tablespoons plain flour 2 to 3 tablespoons olive oil BUSY TIP
½ teaspoon baking powder 8 slices of Parma ham Don’t serve starters on individual plates, as it’s very
2 eggs, separated 8 slices of dry-cured chorizo time-consuming on a busy Christmas Day. Display them
1 whole egg 12 green and black deli olives attractively on large serving plates and allow people
2 tablespoons crème fraîche fresh flat-leaf parsley, to to help themselves instead. It also keeps people busy
1 tablespoon chopped fresh garnish helping each other out!
sage

Put the mashed potato in a tablespoons of the potato
medium-sized bowl, then sift batter, spaced 1cm to 2cm apart.
in the flour and baking powder. Fry for about 2 minutes, until
Stir in the egg yolks and whole set and the bottom has lightly
egg along with the crème browned, then turn them over
fraîche, sage and some salt and and repeat on the other side.
pepper. Whisk until smooth. Repeat the process until all the
batter has been used up.
In a second spotlessly clean, dry
bowl, whisk the two egg whites Prepare the serving platter with
until stiff, then gently fold them the cold meats and olives and
into the batter. garnish with a few leaves of
Warm the oil in a non-stick fresh flat-leaf parsley. Put the
sauté pan set over a medium- potato blinis on the serving
low heat, then drop in a few platter and serve while still
warm.

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