I made some smoked fish canapes for a mid-afternoon snack. I had some smoked eel left which was made into mini-sandwiches (with pickled red onion on top), all else pictured are combinations of Wild Alaskan or Scottish smoked salmon on different kinds of bread, blini and toast. The Wild Alaskan salmon from Tesco is a bit bland and rubbery, but went well with kimchee.
Next up was a starter of orange, black olives, red onion and avocado, which would have worked had I not forgotten to add the onion. Bit of a disaster, onion's definitely needed to bring this salad together. The olives particularly stood out until V noticed my silly mistake. Doh!
For the main, V cooked rack of lamb with celeriac puree, creamed leeks and carrots. The lamb was cooked perfectly pink (for me at least), though it extremely fatty. Not V's fault, more the lambs. The actual meat was delicious, but the rosemary breadcrumb crust was wasted, as in order to eat it you needed to take a big bite of fat too. The accompaniments were all well executed, once it had been realised that celeriac is too fibrous to push through our plastic ricer - must be pureed in the processor. The whole plate was a bit too fatty, in an ideal world it could have done with something to cut through all the milk, butter, cream and lamb fat.
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