Saumon-blinis


Label Rouge Scottish salmon and blini mille feuille with green chantilly


(Serves 4):

  • 350 g Label Rouge Scottish salmon fillet
  • 24 mini blinis
  • 15 cl single cream
  • 1 bunch chervil
  • 1/2 bunch chives
  • 1 bouquet tarragon
  • 2 tsps trout eggs
  • 2 dstsps lime juice
  • 2 dstsps olive oil
  • 20 g butter
  • salt, ground pepper

Preparation: 20 min
Cooking: 3 min


Chop all the herbs.  Whip the cream until stiff.  Add the chopped herbs, the lime juice, salt and pepper.  Keep the cream cold. 
Cut the salmon into slices 3 to 5 mm thick and then into blini-size pieces.  Fry in the olive oil for a few seconds on each side.  Season with salt and pepper, drain the salmon on kitchen roll and leave to cool.  
Melt the butter then brush over the blinis before heating them in the oven pre-heated to Gas Mark 5 (150ºC).
Form the millefeuilles by layering the blinis, green chantilly and salmon.  Garnish with trout eggs and accompany with a mesclun salad.