Pascale, who is French, and a chef came to my home the other day to prepare a meal for my family.
I sat at my kitchen table and thanked every lucky star and speck of wonder about me. Blogging has introduced me to many amazing adventures and glorious calories.
This morning when I could not button my pants I thought, "Ten thousand glorious calories will do this to you…" and then I went downstairs, and had another dozen potato blinis… with cream fraiche and honey mustard. Discipline is not a gift of mine.
Pascale's Recipe for Marinated Cured Salmon (for 12)
1 side of salmon filleted and de-boned-about 5 and half LB
500 gr of salt
150 gr of sugar
10 gr of white pepper
1 bunch of chervil or dill
1 lemon
4 tablespoon olive olive oil
Put the salmon in a stainless steel tray skin side down and cover with the mix of salt, sugar and pepper.
Keep in the fridge to cure for 48 or 36h then rinse abundantly then dry with paper towel or a cloth.
Move the salmon on to a cutting board and slice finely at a 25 degree angle
Sprinkle the salmon with olive oil, lemon zest and chervil
Serve with blinis, capers and crème fraiche
Pascale's Yukon Gold Potato Blinis (recipe for 24 small blinis so for 6 pers.)
• 1 pound Yukon Gold potatoes or Idaho potatoes
• 2 Tablespoons all-purpose flour
• 2 to 3 tablespoons creme fraiche, or 35% wiping cream
• 3 egg yolk
• Kosher salt and freshly ground white pepper
• Freshly Grated nutmeg
• 2 tbs of butter
• 2 tbs of sunflower oil
• Cook the potatoes unpeeled in a pot with simmering water, let them cool off on a tray then peel and pass through a food mill.
• In a bowl add the eggs, the cream, salt, pepper, nutmeg and the flour at the end and mix well together after verifying the seasoning.
• Heat up a tbs of butter and oil in a non stick frying pan then cook small dollops of blinis on medium heat 30 second on each side until golden brown
• Serve the blinis warm with the cured salmon topped with crème fraiche, honey mustard dressing and capers.
• Honey mustard Dressing
• Mix in a bowl with a whisk same proportion of honey and French Dijon mustard then drizzle on the salmon
Potato blinis, cured salmon, cream fraiche, honey mustard, capers, wonderful mouthful of delicious-ness, heaven on earth divinity, worth every button impossible to button on my pants glory. Who needs chocolate?
Pascale…err..um…I know I shouldn't be greedy…. but what is for dessert?
Thank you Pascale and Laurie for a wonderful dayi
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