Christmas Inspirations In partnership with LoveMedia


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RECIPES


MIX IT UP THIS CHRISTMAS


This season, impress your guests with these creative canape options. Whizz up these two recipes in December or whip them out year-round


Smoked salmon blini with shallot and lemon


creamy dressing


Makes 12 canapes (or four starter portions)


Ingredients For the blini


• 135g plain flour • ½ tsp baking powder • 70ml Elmlea Double • 60ml milk • 1 medium egg • 10g salted butter (melted) • Salt and pepper • Vegetable oil


For the dressing


• 1 shallot, finely chopped • ½ lemon, zest and juice • 40ml Elmlea Double • Salt and pepper


For the garnish


• 300g smoked salmon • 12 capers • Morrisons rocket and baby leaf salad


Method Honey goat’s cheese mousse


with pickled beetroot Makes 12 canapes (or four starter portions)


Ingredients For the mousse


• 200g goats cheese • 1 tsp honey • 70ml Flora Double • Salt and pepper


For the garnish


• 1 packet of Morrisons pickled beetroot • 1 part-cooked baguette • Morrisons rocket and baby leaf salad • Olive oil


Method


Plave the goat’s cheese and honey into a small blender. Season and blend as you add the Flora Double. Blend until smooth.


Slice the baguette into 12 slices, drizzle with olive oil and place in a preheated oven (160 degrees) for three minutes or until slices become firm and a light golden colour. Allow to cool.


To serve, arrange salad leaves on plate and top baguette slices with goats cheese mousse with slices of the pickled beetroot. Serve and enjoy!


Pick up your Elmlea products for your festive creations in your local Morrisons or find out more at elmlea.com


For the blini, mix the flour and baking powder with a pinch of salt and pepper in a mixing bowl. Create a well in the centre and add the egg, melted butter, milk and Elmlea Double. Mix until smooth and pour into a jug. Heat vegetable oil in a large non-stick frying pan. Pour a little of the mixture into a 3cm (approx) disk and repeat 11 times. For the starter option, make four disks at 8cm wide. Cook for one minute or until tiny bubbles start to appear. Flip and cook for another minute on the other side. Leave to cool.


For the dressing, place Elmlea Double in a mixing bowl and add lemon zest and juice. Season and whisk together. Arrange salad leaves and capers on plate. Place the blini on top and add smoked salmon and dressing.


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