Christmas Eve is all about indulging in treats before the big day – so here’s your meal sorted with perfect Waitrose recipes
Christmas Smoked Salmon & Creme Fraiche Blinis
Preparation time: 10 minutes
Cooking time: 10 minutes
- 125g self-raising wholemeal flour
- Pinch salt
- 1 medium British Blacktail Free Range Egg, separated
- 150ml semi-skimmed milk
- 200ml pot full fat crème fraîche
- 1-2 tsp vegetable oil, for frying
- 1 ruby grapefruit
- 1 tsp hot horseradish sauce
- ½ x 20g pack fresh dill, chopped
- 1 pack Waitrose & Partners Christmas Citrus Smoked Scottish Salmon, cut into 20 strips
- Put the flour and a good pinch of salt in a large bowl. Make a well, then drop in the egg yolk. Follow with the milk and 1 tbsp of the crème fraîche, then whisk to a thick batter. Using a clean whisk, whip the egg white to medium peaks, then fold carefully into the batter using a metal spoon.
- Put ½ tsp oil in a non-stick frying pan over a medium heat. Drop 1 tbsp of the batter into the pan, giving it room to spread to about 5cm across. Repeat until the pan is full. Cook for 1 minute, then flip with a fish slice and cook for 1 minute more, until puffed up and golden on both sides. Lift onto a plate lined with kitchen paper. Repeat to make 20 blinis.
- Segment the grapefruit, allowing the juice to drop into a separate bowl, and roughly chop the flesh. Stir the horseradish and most of the dill into the remaining crème fraîche, season, then fold in the grapefruit. Serve on top of the cooled blinis, with a twist of salmon, a sprinkle more dill and a grinding of black pepper.
Try using the leftover grapefruit juice to make a deliciously refreshing ruby grapefruit G&T
Turkey & Guacamole Burgers
Preparation time: 20 minutes
Cooking time: 10 minutes
- 500g pack turkey thigh mince
- Good few dashes Tabasco sauce
- 1 red onion, ½ coarsely grated and ½ diced
- 1 lime, zest and juice
- 28g pack coriander, leaves and stalks separated, stalks finely chopped, leaves chopped
- 2 garlic cloves, crushed or finely grated
- 1 Waitrose 1 Perfectly Ripe Large Avocado
- 1 red pepper, deseeded and diced
- 1 tbsp olive oil
- 4 monterey jack cheese slices
- 4 wholemeal or ciabatta rolls, halved and griddled or toasted
- Tip the turkey mince into a bowl and season. Add the Tabasco sauce, coarsely grated ½ onion, lime zest, coriander stalks and 1½ crushed or grated garlic cloves. Mix to combine, then shape into 4 patties, about 1cm thick. Put on a plate; set aside in the fridge.
- Meanwhile, in a bowl, roughly mash the avocado with a fork and season. Stir in the remaining garlic, the juice of ½ lime and most of the coriander leaves; set aside. In another bowl, toss the pepper with the diced ½ onion and remaining juice of ½ lime; season and set aside.
- Coat the burgers with a little oil. Fry in a hot frying pan (or on a griddle or barbecue) for 5 minutes. Flip and cook for 2 minutes, then top each with a cheese slice. Cook for 3 minutes more, until no pink meat remains and the juices run clear. Pile into the rolls with the guacamole, pepper mixture and remaining coriander.
Cook’s Tip: Coarsely grating the onion is an easy way to incorporate it into the burger mixture without needing to chop it finely.
Snowy Mountain & Christmas Tree Tarts
Preparation time: 20 minutes, plus pastry tempering
Cooking time: 15 minutes
- 320g Jus-Rol Ready Rolled Shortcrust Pastry Sheet, ideally removed from the fridge 45 minutes before use
- 1 British Blacktail Free Range Egg, beaten, for brushing
- About 270g Waitrose & Partners Christmas Mincemeat
- Handful flaked almonds
- 75g icing sugar, sifted, plus extra for dusting
- 2 tsp lemon juice
- 1 pack Waitrose & Partners Christmas Edible Gold Stars
- Unroll the pastry from left to right. Keeping it on its paper, cut in half lengthways. Starting from one top corner, cut 9 triangles per piece, each measuring 7cm across the top or bottom, and 12cm at the sides (you should have a little pastry left over). Score a border 3mm in from each edge. Brush all edges with egg; chill briefly while you preheat the oven to 200˚C, gas mark 6.
- Discard the paper and transfer the triangles to 2 baking trays lined with baking parchment. Spoon 1 heaped tsp mincemeat into the middle of each triangle, nudging the mincemeat slightly towards the borders. Scatter half of the triangles with the almonds (to make 9 almond trees) and bake all 18 for 10-12 minutes until crisp and golden. Set aside on a wire rack to cool completely.
- Mix 75g icing sugar with the lemon juice until smooth. Drizzle or pipe over the almond-free tarts to create 9 snowy trees and mountains. Scatter gold stars over all the tarts and leave to set; dust with icing sugar before serving. The tarts will keep in an airtight container for a few days.
Cook’s Tip: Mix and match the decorations as much as you like, and serve the tarts warm if you can’t wait to tuck in!
Thousands of recipes can be found at www.waitrose.com/recipes