Easter is just around the corner, but it’s not all about chocolate eggs this year, as chef Fred Ponnavoy demonstrates with this tasty recipe.
If you’re throwing a little soiree this Easter, these decadent chocolate blinis with smoked salmon and poached lemon are just the thing to impress guests.
Deliciously sweet, the addition of lemon adds a tangy twist to the chocolate flavour, and the smoked salmon introduces a savoury element.
Check out the recipe below, an exclusive preview from the Gü Cookbook which is launching in October this year.
Ingredients (makes 40 blinis)
• 4 lemons
• 100g caster sugar, plus extra 1 tablespoon
• 2 medium eggs
• 50g plain flour
• ½ teaspoon baking powder
• 1 tablespoon cocoa powder
• 5 tablespoons milk
• Pinch of salt
• 2-3 tablespoons vegetable oil
Ingredients (to serve)
• 200 ml crème fraiche
• 200g smoked salmon
• 1 x cooked beetroot (not in vinegar), cut into 1½ cm cubes
• Handful of pea shoots or sprigs of dill, to garnish
1. First make the poached lemon. Using a sharp knife, peel the lemon then cutting either side of the membrane, remove the segments one by one.
2. Tip the 100g of sugar into a small pan with 100ml water and bring to the boil. Remove from heat and slide the lemon segments into the syrup. Leave to cool at room temperature.
3. When ready to serve, separate the eggs, putting the whites into one bowl and the yolks into another. Sieve the flour, baking powder and cocoa powder together.
4. Add the milk to the egg yolks and mix with the dry ingredients to make a smooth thick batter. Whisk the whites with the salt and the tablespoon of sugar until they form stiff peaks and carefully fold into the batter.
5. Heat a non-stick pan on a medium heat, add a little oil, then pour small spoonfuls of the batter into the hot pan and fry for 20-30 seconds on each side, hook them out with a fork or spatula, keep warm and continue with the rest of the batter.
6. To serve, spoon a little crème fraiche on top of the blinis, top with smoked salmon, one cube of beetroot, a segment of poached lemon and a couple of pea shoots or dill sprigs.