about 20 saffron filaments 75 g lightly salted butter softened 1/2 tsp very finely grated lemon zest a little lemon juice see method about 24 cocktail blinis 150g sliced smoked salmon black pepper ...

Sauté the mussels with the garlic, onions and olive oil Puree all the ingredient in a blender until smooth, season with salt & pepper and reserve. 2 English cucumbers (thinly sliced in half) 1 ...

In a sauce pan on medium heat, simmer the stock (do not bring it to a boil). Slowly whisk in the butter, one piece at a time. Add the garlic and saffron. Cook everything on low for approximately three ...