Caviar, Asparagus, Crème Fraîche & Crispy Potato Blinis

"Balik" smoked salmon is a tradition of smoking salmon where only the heart of the fillet is used, cured and lightly smoked. This method allows us to cut perfectly uniformed pieces thicker for a pleasant change of consistency over traditionally slice smoked salmon. This is Norwegian salmon that is smoked in Switzerland and imported here. It is the very best quality found. Three ¼ ounce slices are served with warm jumbo asparagus (blanched, glazed with olive oil and seasoned, northern divine caviar, crispy potato blinis and a quenelle of whipped crème Fraiche and dill. Garnished with watercress vinaigrette and chive tips.

Blini mix Ingredients:

  • 3 russet potatoes
  • 3 tbsp flour
  • 3 eggs
  • salt, white pepper, nutmeg
  • 2 tbsp crème fraiche
  • pinch katafi

Method:

Bake potatoes on coarse salt covered with tin foil till soft. Rice and while still hot, mix in flour, then eggs and seasoning. Add crème fraiche and fill into piping bag. Chill until ready to use