SMITH’S SMOKERY

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

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Why not try this recipe? - Blinis with smoked eel 3rd March 2014

Why not try this recipe? - Blinis with smoked eel

Blinis with Smoked Eel, Bacon and Horseradish

Serves 4

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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

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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. 

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