Nova Lodge, Sea Lane, Friskney,
Boston, Lincs, PE22 8SD
Tel: 01754 820262


Blinis with Smoked Eel, Bacon and Horseradish
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

Smoked Salmon Slices

  • Our hand sliced Smoked Salmon Slices

    Our hand sliced Smoked Salmon Slices Dry cured using sea salt then cold smoked over oak chippings to give a delicous delicate flavour. Makes a perfect starter, 400g delivered to your door for £20.80.

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