Customer Mimi provides a Valentines Menu to delight the taste buds. To start, sumptuous smoked salmon toasts followed by a gorgeous fillet of beef, finishing with a passion fruit syllabub. Yum!
Smoked Salmon Tartare Toasts
- 20 thin slices of a small baguette
- 2tbsp olive oil
- 300g smoked salmon, finely chopped
- Small bunch fresh dill, finely chopped
- Zest and juice of 1/2 a lemon
- 3 tbsp creme fraiche
- 50g tin caviar (optional)
- Heat oven to 180 degrees C. Lay slices of bread on a baking tray, drizzle with oil and bake for about 10 mins til golden.... turn over after 5 mins. Take out and leave to cool
- Mix together salmon, dill, zest & juice of lemon and creme fraiche. Chill in the fridge until needed.
- To serve: spoon salmon tartare on top of each piece of toast and top with caviar if using.
Fillet of beef with Cafe de Paris butter
- 500g fillet of beef, cut from the middle of the fillet
- 1 tbsp olive oil
For the butter:
- 125g soft butter
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 1 tbsp each of fresh tarragon, parsley and chives
- 2 tsp whole grain mustard
- 2 tsp Worcestershire sauce
- 2 anchovy fillets, finely chopped
- Grated zest and juice of 1/2 a lemon
For the celeriac mash:
- 450g cubed celeriac
- 350g cubed potatoes
- 75ml milk
- 15g butter
- Combine all ingredients for the butter and blend in a food processor until smooth. Transfer to a sheet of baking paper, shape into a log, roll up in the paper and twist the ends. Chill in fridge for 2 hours. Bring out of fridge 30 mins before it’s needed then slice ready to put on top of beef slices.
- Boil the celeriac and potatoes until tender. Drain and mash with milk, butter and s&p.... top tip: for really creamy smooth mash use an electric hand whisk.
- Heat oven to 180 degrees C. Heat a heavy based pan, brush beef with oil and season then fry for about 2 mins until the beef is golden all round. Transfer into oven in a baking tray and cook for 15 mins. Remove from oven, cover with foil and rest for 5 mins.
- To serve: Dollop the celeriac mash onto middle of plates, divide the thinly sliced beef and put on top of mash and top with 2/3 slices of butter. Serve with steamed green beans
Passion Fruit Syllabub
- 8 passion fruits
- 100ml freshly squeezed orange juice
- Grated zest of 1/2 a lemon
- 3tbsp icing sugar
- 600ml double cream
- Place pulp of passion fruits in a bowl with orange juice, zest and juice of lemon and caster sugar and bring to the boil until sugar is dissolved. Allow to cool.
- Strain the passion fruit mixture into a bowl. Add the cream and whisk until light and fluffy. Dollop into pretty glass serving dishes and top with the remaining passion fruit pulp. Enjoy xx
Thank You Mimi xxx