Whole-wheat blinis with smoked salmon and creme fraiche – Food & Home Magazine
Recipe by Robyn Timson Robyn discovered this dressing while experimenting in the kitchen. The flavour is perfect for Asian-style fish.
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Ingredients
- 200g (1 cup) sugar
- 250ml (1 cup) water
- 2 red chillies
- 1 large ginger root, finely chopped
- 15ml (1 tbsp) fish sauce
- 125ml (½ cup) sunflower oil
- juice and zest of 4 grapefruits
- juice and zest of 4 oranges
- juice and zest of 4 lemons
- salt
- pepper
- 250ml (1 cup) spring onions, finely chopped
- 1 side Norwegian salmon (about 1, 5kg), skinned (ask your fishmonger to do this)
- 500g each baby spinach and pak choi, blanched
- baby tomatoes, to serve
- bocconcini, torn, to serve
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