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Blinis, Mayonnaise & Prawn Cocktail

Smoked Salmon, Blinis & Horseradish Mayonnaise
Smoked Salmon, Blinis & Horseradish Mayonnaise

This is the first Cake Monday that I haven’t made a cake. I am baking in a way, still using flour, eggs and a few other ingredients but these are savoury little bites.

This week I’m sharing my recipe for Blinis, those little pancakes that are a fab base for smoked salmon, prawns or even caviar if you’re feeling lush! I’m also including a basic homemade mayonnaise recipe, which can be adapted further by adding horseradish to go with the smoked salmon or pimping it up into a delicious Prawn Cocktail Sauce – retro goals!

Buckwheat Blinis

(Makes approx 20 cocktail size blinis)

125g strong white flour
40g buckwheat flour (I use the Doves brand)
1 tsp salt
1 sachet fast acting dried bread yeast
300ml buttermilk
2 free range eggs, separated

1. Sift the first 3 dry ingredients into a large bowl, then sprinkle in the yeast.
2. In a small saucepan gently heat the buttermilk until just warm (blood temperature) then add in the egg yolks. Whisk until combined then mix into the dry ingredients.
3. Cover the batter with a clean dry tea towel and rest in a warm place for 1 hour, until bubbles have formed & it looks risen & spongy.
4. In another bowl, whisk the egg whites until fluffy then carefully fold into the batter. Cover again and rest for another hour.
5. It will be risen and fluffy again and ready for cooking. Heat a little butter in a frying pan until melted then drop in teaspoons of batter. Fry for approx 40 seconds on each side until lightly golden brown. Remove and leave to cool.
6. Top the blinis with smoked salmon, a dollop of homemade mayonnaise and sprigs of chives or samphire.

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Homemade Mayonnaise

Using an electric hand whisk, you can whip up your own delicious mayonnaise in no time. Adding a few extra ingredients afterwards, adapts it for lots of ideas such as prawn cocktail, chilli mayo, Aoili……

2 free range egg yolks
1/4 tsp mustard powder
1/4 tsp salt
1 tablespoon white wine vinegar
225ml sunflower oil or 50:50 mix with olive oil for a stronger taste
Squeeze lemon & pinch sugar

1. Start by putting the egg yolks, mustard, salt & vinegar in a bowl. Using electric hand whisk beat together until well combined.
2. Using a jug, very gradually drizzle in the oil while keeping the mixer running. Adding in slowly & steadily will stop the mayonnaise from splitting.
3. Keep adding oil & whisking until the mayonnaise become pale and thick. Add a good squeeze of lemon and pinch of sugar then whisk again.
4. This is your base mayonnaise and can be used as is or spiced up with horseradish (freshly grated or prepared) or turned into a delicious prawn cocktail sauce (see below).

Prawn Cocktail Sauce:
2 large tablespoons mayonnaise
1 tsp Tabasco
1 tsp Worcestershire sauce
1 tsp French mustard
1 tablespoon tomato ketchup
1 tablespoon fresh cream (not whipped)

Stir until well combined and adjust to your own taste by adding a bit more of any one thing if you like. Drizzle this over your cooked prawns or fold prawns into a bowl of it, whatever your preference.

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