Mimi's Valentines Menu

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

Makes 20

  • 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)
  1. 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
  1. Mix together salmon, dill, zest & juice of lemon and creme fraiche. Chill in the fridge until needed.
  1. 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

 Serves 4

  • 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
  • S&p
  1. 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.
  1. 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. 
  1. 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.
  1. 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

Serves 6-8

  • 8 passion fruits
  • 100ml freshly squeezed orange juice
  • Grated zest of 1/2 a lemon
  • 3tbsp icing sugar
  • 600ml double cream
  1. 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.
  1. 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


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