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Salmon And Krug

A Special New Year Bite to suit a very Special Champagne

This is the perfect combination to serve your New Year’s Party guests, just as the clock strikes twelve!

To drink: Krug Champagne

To eat: Salmon Moscovite on Crôuton

Ingredients (Makes 60 – 80)

2 –3 slim baguettes cut into rounds 5mm thick

400g smoked salmon – finely hand chopped

300ml double cream

4 tablespoon fresh horseradish – finely grated

Juice of one lemon

Seasoning to taste

Crème fraîche

Sevruga caviar

Fronds of dill

Method

Spread baguette rounds out on baking sheets and dry in a moderate oven for 5-6 minutes without colouring. Remove and cool.

Mix together the chopped salmon, horseradish and cream, add the lemon juice and seasoning of salt and white pepper to taste.

Keep chilled until required and place a teaspoon sized quenelle onto the centre of each crôuton. Top with a rosette of crème fraîche and finish with a touch of caviar. Decorate the plate with dill fronds.