Ingredients Jump to Instructions ↓

  1. 250 g strong flour

  2. 25 g sugar

  3. 8 g yeast

  4. 175 g eggs , (approximately 4 eggs)

  5. 125 g butter , melted

  6. 50 g stilton cheese , preferably Colston Basset, cut into small pieces

  7. vegetable oil , for deep frying

  8. aged parmesan , to garnish

  9. 250 g dried mashed potato

  10. 125 g plain flour

  11. 80 ml buttermilk

  12. pinch freshly grated nutmeg

  13. 4 eggs , two separated

  14. butter , for frying

  15. creme fraiche

  16. 1 small pot salmon , keta

  17. herbs , such as snipped chives and dill sprigs

  18. 1 bottle champagne

  19. punnet preserved wild strawberries

Instructions Jump to Ingredients ↑

  1. For the blue cheese doughnuts: mix the flour, sugar, yeast and salt together in a large bowl.

  2. In another bowl, beat the eggs and gradually add them to the dry mixture, bit by bit, mixing until well combined. Beat in the butter until well combined. Shape the dough into a ball and place into an oiled bowl. Cover with cling film and set aside to rest in a warm place until doubled in size.

  3. Knock back the dough, then pinch off pieces and roll into small balls. Push a small piece of cheese into the middle of each dough ball, then roll again into a ball, making sure that the cheese is completely covered by the dough.

  4. Place the dough balls on a tray and cover with cling film. Set aside to prove in a warm place again until doubled in size.

  5. For the salmon keta blinis: combine the mashed potato and flour together and add the buttermilk. Mix well, then season with the nutmeg, salt and freshly ground black pepper.

  6. Add the two whole eggs and the egg yolks and mix until well combined. Whisk the egg whites to soft peaks and gently fold into the mixture.

  7. Heat a small knob of butter in a medium frying pan until melted. Ladle small spoonfuls of the blini mixture into the pan and cook for 1-2 minutes on both sides, or until golden-brown and risen slightly. Set aside on a plate (do not overlap) once they are cooked.

  8. Top the blinis with a dollop of crème fraiche and arrange the keta on top, before sprinkling over the chopped chives or dill.

  9. To cook the blue cheese doughnuts, half-fill a deep, heavy-based pan with vegetable oil and heat to 150C. Fry the dough balls in small batches for 3-4 minutes, or until golden-brown. Remove and drain on kitchen paper, then roll in finely grated parmesan before serving.

  10. . For the strawberry champagne: mix the strawberries into the champagne before pouring into glasses.

  11. . Serve the canapés on trays with the strawberry champagne.


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