Coombe Castle Crème Fraîche
- One 170g pot of English crème fraîche from Coombe Castle, delivered chilled
- Spoon it onto blinis with smoked salmon or caviar, or stir it through a pan sauce for fish at the very end
- One pot tops a full pack of 16 mini blinis at a heaped teaspoon each, or makes a sauce for four fillets
Crème fraîche is what turns a plate of smoked salmon into a starter. We sell smoked salmon, caviar and blinis, and a blini without a dollop of something cold and sharp on it is just a small pancake. This one comes from Coombe Castle, who have been sending British dairy around the world for more than forty years, so it is English rather than Norman. The French will tell you the real thing comes only from Isigny, which has had its own appellation since 1986 (they are not wrong, but they are not delivering it to your door either).
It has the tang of soured cream with more body, so it holds its shape on a blini and loosens nicely in a warm pan. For a sauce, cook your fish, take the pan off the heat, add a splash of white wine or a squeeze of lemon, then stir in three or four tablespoons with some chopped dill or chives and season. Adding it off the heat is the safe route; boil it hard and you are relying on luck. Ingredients are pasteurised cream, water and lactic acid, and nothing else.
It goes with our mini blinis and FishRJumpin smoked salmon, and if the occasion calls for it, Baerii caviar is the one we would suggest to a first-timer.
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Product Details
- One 170g pot of English crème fraîche from Coombe Castle, delivered chilled
- Spoon it onto blinis with smoked salmon or caviar, or stir it through a pan sauce for fish at the very end
- One pot tops a full pack of 16 mini blinis at a...
- One 170g pot of English crème fraîche from Coombe Castle, delivered chilled
- Spoon it onto blinis with smoked salmon or caviar, or stir it through a pan sauce for fish at the very end
- One pot tops a full pack of 16 mini blinis at a heaped teaspoon each, or makes a sauce for four fillets
Crème fraîche is what turns a plate of smoked salmon into a starter. We sell smoked salmon, caviar and blinis, and a blini without a dollop of something cold and sharp on it is just a small pancake. This one comes from Coombe Castle, who have been sending British dairy around the world for more than forty years, so it is English rather than Norman. The French will tell you the real thing comes only from Isigny, which has had its own appellation since 1986 (they are not wrong, but they are not delivering it to your door either).
It has the tang of soured cream with more body, so it holds its shape on a blini and loosens nicely in a warm pan. For a sauce, cook your fish, take the pan off the heat, add a splash of white wine or a squeeze of lemon, then stir in three or four tablespoons with some chopped dill or chives and season. Adding it off the heat is the safe route; boil it hard and you are relying on luck. Ingredients are pasteurised cream, water and lactic acid, and nothing else.
It goes with our mini blinis and FishRJumpin smoked salmon, and if the occasion calls for it, Baerii caviar is the one we would suggest to a first-timer.
