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Christmas Day starter recipe by Adam Little, Head Chef

Nov 24, 2017 | Jenni Ashford

Exeter Golf and Country Club and Wear Park Restaurant, Head Chef, Adam Little is appearing in the new Devon Cook Book which will be available to buy before Christmas.

Here is one of his favourite Christmas recipes for beetroot cured salmon with buckwheat blinis and celeriac remoulade – perfect as a colourful and delicious starter on Christmas day.

Coming soon, more recipes for Christmas day lunch and dessert.

 

Beetroot cured salmon, buckwheat blinis, celeriac remoulade

Celeriac remoulade  

1x celeriac
1x lemon
3tsp whole grain mustard
2tbsp mayonnaise
2tbsp crème fraiche
30g parsley
pinch of salt

Method

Peel celeriac cut into quarters and grate, once grated squeeze the lemon juice over and mix well add the salt, this will stop it from oxidizing and help break down the fibres.

Mix the crème fraiche, mayonnaise and mustard in a bowl and add the celeriac mix together and add in the chopped parsley.

Check seasoning and leave for 20 minutes before serving.

 

Buckwheat blinis

100ml whole fat milk
50g buckwheat flour
50g plain flour
pinch of salt
1x egg white
20g butter
50g sour cream
3g yeast

Method

Warm the milk to room temperature and mix in the yeast
In a bowl mix the flours and salt then add the milk and sour cream mix together to make a paste, cover with cling film and leave for 30 minutes
Whisk the egg white until soft peeks and fold into the paste, don’t whisk this in, use a spatula and fold the whites in until combined. cover with cling film and leave for 1 1/2 hours, or until double in size.
Melt the butter in a non stick pan on a medium heat spoon the mix and cook until golden brown each side.

 

Beetroot cured salmon

500g salmon fillet, skin on
150g sugar
150g salt
1x lemon
25g dill stalks
400g grated beetroot
20ml vodka
5g white pepper corns

Method

Make 3 small cuts across the skin of the salmon.
In a bowl mix the sugar, salt, lemon juice, vodka, pepper corns and dill stalks
Lay out two layers of cling film and place a 1/4 of the mix then place the salmon skin side down on top, rub the rest of the mix over the flesh of the salmon.
Spread the grated beetroot over the top and carefully wrap with cling film tightly, leave in the fridge for 24 hours
Wash off the curing mix and slice as thin as possible, serve with blinis and remoulade.

 

Christmas recipes

Look out for a fabulously alternative Christmas lunch recipe and a festive dessert for the big day.

 

Wear Park Restaurant

Wear Park Restaurant is ideal for lunch, dinner, Sunday lunch, afternoon tea and celebrations.

Christmas lunch and dinner menus are available throughout December for £25 for three courses with a glass of wine.

Find out more

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