Dish of the month

Richard Corrigan

Bentley's Oyster Bar
An elegant yet accessible recipe that feels perfectly suited to a Mayfair table. Ideal for entertaining at home, the blinis can be served simply with horseradish cream, with smoked salmon either included or as an optional addition depending on preference. The smoked salmon can also be bought for ease and for those looking to elevate the dish, a few spoonfuls of caviar make a natural finishing touch. Timeless, flexible and celebratory, it’s a dish that works just as well for a relaxed gathering as it does for a more polished occasion.

Bentley's smoked salmon and blinis

Allergens – fish / gluten / egg / milk / mustard / sulphites

Smoked Salmon

1 x Side smoked salmon 150g rock salt

To serve

Trim the salmon removing the belly and tail, and check for any bones.

Sprinkle 1⁄2 the salt on the bottom of the tray, then lay the salmon over the top, sprinkle the remaining salt over the salmon. Disbursing more salt over the thicker parts of the salmon.

Cure the salmon for around 36 hours. Depending on the size/weight of the salmon it may need less or more curing. Once the salmon is cured, wash off the salt and dry the fish.

Set up the Bradley smoker and smoke the salmon for around 7-8 hours. Once you think the salmon has been smoked enough, do a taste check.

Remove the salmon from the smoker and chill, once chilled vac pack into large bags. The salmon can be stored with a three week use by date.

Potato blinis

250g T55 flour
300ml milk
450g mashed potato
8 whole eggs – with 4 whites separated

salt – to taste
nutmeg – to taste
pinch Vitamin C powder

To serve

Whip the egg whites to soft peaks. Mix the remaining ingredients together. Gently fold in the egg whites, and divide into piping bags

Pipe even amounts onto the pan and cook on both sides until golden brown. Once cooked place on a tray and reserve for service. The blinis must be made fresh before every service

Horseradish cream

265 g Colemans horseradish cream

580g double cream
50g creme fraiche
lemon juice

salt & pepper

Pass the horseradish cream through a chinois. Lightly whip the cream. Fold in the sieved horseradish cream season with salt and lemon juice. Spoon into piping bags ready to be served.

 

To serve

4 x slices smoked salmon 3 x potato blinis
30g horseradish cream 10g rocket salad
1 x lemon wrap

Warm the blinis up in the oven for 3 minutes. Remove the slices of smoked salmon from the skin and lay on the plate. Pipe the horseradish cream to one side and dress the rocket with lemon dressing and salt and place at the top of the plate. Place the lemon wrap next to the rocket and finish with the warm blinis at the bottom of the plate. Â