Ingredients
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2 teaspoons butter
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2 shallots, finely diced
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cup champagne or other dry sparkling wine (we used Mumm Cordon Rouge)
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cup cream
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1 tablespoon capers, roughly chopped
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200g hot smoked salmon
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savoury blinis (pikelets) or pumpernickel squares, to serve
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fennel or dill tips, to garnish
Use leftover bubbles to make a shallot jam that's the perfect accompaniment to salmon and blinis. Makes enough for a platter
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To make the shallot jam, heat butter in a pan till sizzling, add shallots and saute for around 5 minutes until golden. Add the wine in increments, cooking it off, then add the cream and cook for another 5 minutes or so until thickened
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In another small pan, sizzle the capers in a little butter until they start to crisp. Add capers to the shallots and combine, then take off the heat
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Let the shallot jam cool down slightly, then top blinis or pumpernickel squares with a teaspoon of shallot jam, topped with a teaspoon of flaked hot smoked salmon and a pinch of fennel or dill tips
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Serve with lemon wedges or wheels.
Recipe by Anna King Shahab
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