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Video: Everyday Gourmet with Justine Schofield Featuring La Belle Epoque | Foie Gras Toast with Confit of Onion & Smoked Salmon Blinis
The enchanting hotel barge La Belle Epoque transports us to our next destination: the historic Château de Ricey-Bas. Can you believe the kitchen here dates back to the 13th century? To complement this extraordinary setting, Justine is preparing Foie Gras Toast with Onion Confit and Smoked Salmon Blinis—a perfect pairing for such a remarkable location!
Recipes
Smoked Salmon Blinis
– Cook Time 15 minutes
– Servings makes 24 blinis
Ingredients
• 24 mini store-bought blinis
• 180g smoked salmon, finely chopped
• ½ bunch of chives, finely chopped
• 3 tbsp creme fraiche
• Zest of 1 lemon
• Pinch salt
• Salmon roe, to serve
Method
1. Warm blinis as per packet instructions. Alternatively make them yourself.
2. Place finely chopped salmon into a bowl with the creme fraiche, lemon zest and salt into a bowl and mix together. Using two spoons, quenelle the salmon mixture and place it onto the blinis.
3. Garnish with salmon roe and chives.
Foie Gras Toast with Confit of Onion
– Cook Time 30 minutes
– Servings makes 10-12 canapes
Ingredients
• 80g butter
• 1 tbsp extra virgin olive oil
• 1 onion, finely sliced
• ¾ cup champagne or any white wine of your choice
• 2 sprigs thyme, leaves picked
• Pinch salt
• 300g foie gras
• 4 slices thick-cut brioche, cut into 5 cm rounds
Method
1. Heat half the butter with a splash of oil in a pan over a medium heat bubbly. Add brioche rounds and toast on both sides until golden. Remove from the pan and set aside.
2. Heat the remaining butter and oil in the pan and add onions, a pinch of salt and thyme. Caramelise for 5-10 minutes until lightly golden brown and then deglaze with champagne. Reduce the heat and keep cooking until the liquid has evaporated and the onions are soft and jam-like. Cool completely.
3. Cut foie gras into even slices and then using a 4cm cookie cutter, cut into rounds.
4. Arrange foie gras onto the brioche rounds and top with a small amount of onion. Serve.
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