Afternoon Tea Recipe

AFTERNOON TEA AT HOME WITH RATHFINNY 2018 CLASSIC CUVéE

Chill a bottle of Sussex Sparkling and lay the table with your favourite napkins, tablecloth and crockery to set the scene for an indulgent afternoon tea at home. Rathfinny Wine Estate’s Executive Chef, Chris Bailey shares his go-to recipes to create the perfect Sussex afternoon tea which pairs beautifully with a delicious bottle of 2018 Classic Cuvée.

SMOKED SALMON BLINI

Ingredients

225g of mashed potato
2 eggs
1 yolk
2 tablespoons of crème freiche
3 tablespoons of plain flour
½ teaspoon of salt
A few sheets of salmon
Cream Cheese (as much or as little as you like)
Dill
Pepper

Method

Whisk the eggs.
Let the mashed potato cool to room temperature then add all the ingredients and mix well. Fill a piping bag with the mixture.
In a warm greased frying pan, pipe the blini mix into 3cm discs. Flip once lightly browned (this should take about 30 seconds) and cook the other side.
Remove from the pan then top with a good dollop of cream cheese, smoked salmon, dill, and a sprinkle of pepper.

CUCUMBER SANDWICHES

Ingredients

Half a cucumber
Bread of choice – ask for your bread to be sliced laterally at the baker if possible.
Butter – room temperature

Method

Peel cucumbers and slice into neat rounds.
Butter your laterally sliced bread.
Lay the cucumber slices on your bread so there is a neat overlap. Then lay the other slice of bread on top to create a sandwich.
Trim away the crusts and slice into finger portions.

SCONES WITH JAM & CREAM

Ingredients

455g of self-raising flour
55g of sugar
2 teaspoons of baking powder
100g of soft butter
2 eggs
Milk – just a splash

Clotted cream – as much as you like
Jam jar

Method

Heat the oven to 200°C for fan / 210 C.
Sift the dry ingredients together.
Using your fingers rub the butter in to the dry ingredients to form crumbs.
In a separate bowl, whisk the eggs with a splash of milk then combine with the dry ingredients to form a soft dough.
Knead the dough a little.
Roll the dough so it is 2cm thick and cut out sections with a fluted ring cutter, pushing down straight.
Place the rounds on a greased tray and bake for 13 minutes until lightly golden.
Cool on a wire rack.
Cut in half and fill with a generous amount of clotted cream and a good quality jam.