600 grams smoked eel fillet
4 rashers thinly cut smoked streaky bacon
200 grams crème fraiche
1 tablespoon strong horseradish sauce
dill sprigs, to garnish
For the blinis:
75 grams plain flour
1 teaspoon baking powder
2 eggs
full fat milk
30 grams butter
First make the blinis. Sift the flour and baking powder into a bowl with a pinch of salt. Make a well in the centre and add the eggs. With a whisk or wooden spoon, mix gently, drawing in flour from the edges, to make a smooth batter. Add enough milk to make a thick batter, probably between 50ml and 100ml, but dependent on the size of your eggs.
Melt the butter in a large frying pan. Drop tablespoons of the batter into the hot pan and cook for 2â€"3 minutes on each side, until golden brown and cooked through, you may have to do this in batches. Keep the blinis warm in a low oven.
Pan fry or grill the bacon until crisp. together the crème fraiche and horseradish sauce, and season. To serve, place a couple of warm blinis on each plate. Spoon some horseradish crème fraiche on top, and divide the smoked eel between the plates. Top each plate with a rasher of crisp streaky bacon, and garnish with a sprig of dill.
bacon recipe courtesy of: Chef Rachel Green, c/o Kenyon Communications, Beech House, Kingerby, Market Rasen, Lincolnshire LN8 3PF England
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