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Canapé-Smoked Eel Blinis & Starter-Citrus Cured Salmon Recipe

Recipes - Hugo Mauthner’s Ultimate NYE Menu – Canapé & Starter

Hugo Mauthener’s Ultimate New Years Eve Menu: Canapé - Smoked Eel Blinis Canapé and Starter - Citrus Cured Salmon.



Canapé

Smoked Eel Blinis  

Beetroot relish, horseradish cream, crisp pancetta 
“A burst of favours and textures!”
- Hugo. 
Makes approx. 20

Blinis

  • 100g buckwheat flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 1 egg separated
  • 100ml milk
  • 50 g unsalted butter, melted

  • 4 smoked eel fillets
  • 2 red beetroots, boiled, peeled 
  • 1 tbsp of fresh horseradish, grated
  • 2 tbsp of crème fraîche
  • 4 thin slices smoked pancetta
  • 20g chives, finely chopped 

Method

  • To make the blinis, sift the flour, baking powder and salt together. Make a well in the center of the bowl. Beat the egg yolk & milk together, add the well, gradually draw the flour into the egg mixture, mix until you have a smooth batter.

  • Whisk the egg whites until soft peaks, then gently fold the egg white into the batter, it should be light and fluffy.

  • Brush a frying pan with some melted butter and heat over a medium heat.

  • Working in batches drop heaped teaspoonful’s of the mixture into the pan, cook until bubbles appear on the top 2/3 minutes, flip them over and cook for further 2 minutes.

  • Repeat the process until all the mixture is used up.

  • Prepare the smoked eel, cut into 1cm by 1cm pieces, wrap and place in the fridge.

  • For the beetroot relish, grate the beetroot, mix with a little salt and pepper.

  • For the horseradish cream, mix the horseradish and crème fraîche together and place in the fridge until required.

  • For the crisp pancetta, heat a non-stick frying pan until hot and cook the pancetta slices for one to two minutes until golden and crispy, turning halfway through. Set aside on a sheet of kitchen paper. Then break into tiny shards.

  • To assemble, wrap the blinis in foil and place in a pre-heated oven at 150c for 6/7 minutes.

  • Place a teaspoonful of the beetroot relish on each blini, followed by a piece of the eel, then teaspoonful of the horseradish cream followed by a shard of the pancetta, sprinkle with the chopped chives

Citrus Cured Salmon

Caviar, crab, shaved fennel, avocado cream & lemon dressing

“Light and luxurious completed by a refreshing and crisp Sauvignon Blanc, one of my favourites is Greywake”

- Hugo. 

Serves 6 

Ingredients

  • 700g organic salmon, skin on from the thick end
  • 500g rock salt
  • 500g caster sugar
  • 200g lemongrass, finely chopped
  • 25g white peppercorns
  • 25g coriander seeds
  • Grated zest of 1 lemon

Lemon dressing

  • 1 tbsp extra virgin olive oil
  • 1 shallot finely diced
  • Grated zest & juice of 1 lemon
  • 25ml good quality white wine vinegar
  • 50 ml lemon oil (heat 100ml extra virgin olive oil until it’s just warm, don’t boil, remove from the heat, then add grated zest from 1 unwaxed lemon, cover with cling film & leave to infuse for 24 hours at room temperature, pass the mixture through a fine sieve & store in plastic bottle in the fridge)

Avocado cream

  • 2 ripe avocados
  • ½ tsp lemon juice
  • 1 fennel
  • 50g fresh white crab meat (check for any shell)
  • 1 tbsp chopped chives
  • 10g caviar (farmed is ok)
  • A few picked coriander sprigs, (put them in a little pot of water & place in the fridge)
  • Breakfast radishes, sliced very thin on a mandolin (put them in a little pot of water & place in the fridge)
  • (This can be prepared the day before, slice on the day up 5 hours before)

For the cured salmon

  • Ensure all the scales are removed from the skin, then score the skin at 3 cm intervals, make sure not to cut into the salmon flesh. Wash the salmon checking there aren’t any bones.

  • Cover a board with 2 sheets of cling film, twice as long as the salmon, place the salmon on top, skin side down.

  • Mix together the rock salt, sugar, lemongrass, peppercorns, coriander & lemon zest and sprinkle over the fish, then wrap the salmon up in the cling film, place in a dish a place in the fridge, leave for 12 hours, turn after 6 hours.

  •  Remove the salmon from the cure, rinse well & pat dry. Place in the fridge, cover with a clean cloth & leave in the fridge for 2 hours or so.

  • Then using a long-bladed knife, slice at an angle thin slices, leaving the dark meat on the skin.

  • Arrange the slices on each serving plate in a circle, cover with cling film and place in the fridge until ready to serve.

  • (Prepare the day before)
    For the lemon dressing, heat up the olive oil in a small pan, add the shallot & sweat until softened but no colour, add the lemon zest & juice & simmer until the liquid has reduced by half, add the vinegar & simmer again by a third. Remove from the heat & whisk in the lemon oil, check for seasoning, then place in the fridge.
  • (Prepare up to 3 hours before)
    For the avocado puree, dice the avocado up, using a hand blender blend together with the lemon juice & pinch of salt, you want it nice & smooth. If you have a piping bag place it in there, otherwise place in a small bowl & cover with cling film ensuring the cling film touches the puree, this helps keep its colour.

  • (Prepare up to 3 hours before)
    Slice the fennel in half, remove the core, but keep the bulb intact, then using a mandolin shred very finely, if you don’t have a mandolin, use a very sharp knife. Toss the fennel in a little of the lemon dressing, season & set aside.

To Serve

  • Remove the salmon from the fridge, spoon 1 teaspoon of the lemon dressing on to each portion, rub all over the fish.

  • Sprinkle the crab meat over the plates, then place a little of the fennel over the crab, add 5 dots of avocado puree to each plate, followed by 5 little dots of the caviar, followed by a few of the radish slivers, sprinkle the chives on top, lastly a few sprigs of the picked coriander.

For the rest of Hugo’s mouth-watering New Years Eve Menu and more recipes head over on TheEdit now. 
For more information about Alistair Hugo check out TOAST’s recent Spotlight interview with co-founder Alistair Shaw over on The Edit now. You can also visit their listing in TOAST’s Little Black Book or take a look at their website.  
 

Posted in Recipe

by Recipe
on on 24 December 2016

  new years , nye

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