We have spent the last 8 or 9 New Year's Eve here in Brittany, and because we are only here for a week, I try to keep things simple when it comes to preparing treats for Aperitifs.
One of my favourite canapes at this time of year is Blinis and Caviar.
Obviously there are issues with real Caviar, both with its availability, as the Strugeon is an endangered fish, and the huge cost of even a tiny quantity of caviar, so I prefer to use a substitute. The one I have found most satisfactory is Avruga, or as it is now called Arenkha, which is made from herring roe. (A jar can be bought in Waitrose for just over £5.00 and we found some in E. Leclerc for slightly less then €5.00.)
So when I was shopping I bought a jar of Arenkha, along with a small packet of blinis and a tub of creme fraiche, and I had a (virtually) instant canape.
I heated the blinis in the oven for about 5 minutes, and then allowed them to cool, this freshened them up and improved their taste.
I then spread some creme fraiche on each blini, and added a good dollop of caviar, the jar made 20 super little blinis and they were delightful with a glass of Kir and other tasty little treats.
|The finished canapes|
|Popping the blinis in the oven|
|Cooling, then spreading with creme fraiche|
|A good dollop of Arenkha|
|Happy New Year!|
Happy New Year to you all.
I hope that 2012 is a wonderful year for you, full of delights and happiness.