If you’re looking for a show stopping breakfast, this one is hard to beat.
- 200g smoked salmon
- Crème fraiche (about six tablespoons)
- Capers (I like to use about three tablespoons)
- Two- four teaspoons of caviar
Mix the crème fraiche and capers with a squeeze of lemon juice. You want this quite thick so a little lemon juice should do it.
Cut the smoked salmon into strips and add half to the bottom of two glass serving dishes.
Top with half the crème fraiche/caper mix.
Take a little caviar (about a teaspoon or two per serving) and place the eggs on top of the crème fraiche, around the edge of the glass so you can see a ‘layer’. Don’t be tempted to add an entire layer of caviar as the flavour is too strong.
Top with another layer of smoked salmon strips and the rest of the crème fraiche/caper mix.
Top with two-three caperberries and serve with warm blinis.
Born in Scotland in the mid 70’s, Bee was brought up on a diet of fish fingers, spaghetti hoops, and crispy pancakes. But never the deep fried Mars Bar.
Okay, maybe once, but she didn’t swallow.
Today, after a decade in Manchester, Bee has returned to Scotland and resides in Glasgow. She posts a mixture of recipes tried and tested at home.