"The festive season has always been special for me – a magical, beautiful time. I go home to Maman Blanc and my family in Besançon, where I grew up, and memories of childhood Christmases hit me the moment I step through the door: walking to midnight mass on Christmas Eve, then going to bed eager for morning to arrive – and with it, presents! Food, of course, played a central role in our celebrations, and it was a time of frantic activity in the kitchen. Back then, we didn’t really have Christmas nibbles. So when I came to the UK I had a lot of fun creating canapés - I soon realised a party isn’t a party without them… I hope you enjoy these three favourite recipes of mine, which I’m sharing with you. Joyeux Noël!"
Salmon tartare blinis, p94
RECIPES RAYMOND BLANC
PHOTOGRAPHS CHARLIE RICHARDS
FOOD STYLING LOTTIE COVELL AND ELLA TARN
STYLING MORAG FARQUHAR
Salmon tartare blinis, p94
MAKES 32 BLINIS. HANDS-ON TIME 15 MIN, PLUS 12 HOURS CURING
MAKE AHEAD
Prepare the salmon at least 12 hours (or up to 3 days) in advance, but don’t leave it in the curing mixture for more than 12 hours; after this time, wash and dry the fish and keep it chilled, wrapped in cling film. The garnish can be prepared and the salmon dressed 1 hour before assembling the blinis; keep in a cool place.
RB’S TIP
Atlantic salmon is on the Marine Conservation Society’s Fish to Avoid list (goodfishguide.org), but you can get good quality farmed organic salmon or MSC-certified Alaskan salmon.
• 125g fine sea salt