- For the classic Bellinis:
- 12 fresh dessert peaches or white nectarines
- 6-8 T white sugar
- A pinch of salt
- 2 bottles ice-cold Prosecco or dry sparkling wine
- For the prawn and cucumber sandwiches:
- 6 slices white bread
- 3 T mascarpone, at room temperature
- 12 cucumber ribbons
- 24 cooked and shelled prawn tails
- 2 T lumpfish roe or caviar
- 1 T lemon juice
To make the classic Bellinis:
Roughly chop the peaches or nectarines and place in a liquidiser. Add the sugar, salt and ½ bottle of Prosecco or sparkling wine.
Liquidise until smooth. Pour the mixture through a sieve and divide between 6 chilled tumblers. Carefully top up each glass with the remaining Prosecco or sparkling wine.
To make the prawn and cucumber sandwiches:
Remove the crusts from the bread slices and cut each slice in half.
Spread generously with mascarpone and top each half with a cucumber ribbon, 2 prawn tails and a dollop of lumpfish roe or caviar*. Squeeze over fresh lemon juice before serving.
*Cook's tip on caviar: When you buy caviar, which is available from major supermarkets through to delis and the better fishmongers, ensure the tin bears a label confirming the caviar is CITES compliant and thus from a sustainable source.
Wild and farmed CITES registered caviar is available from Black Book Caviar. Click here for more info on using and storing caviar.
True Beluga caviar is also not uniformly pitch black - that would be dyed lumpfish eggs. It colour ranges from silver to dark grey with the nucleus of the egg clearly visible.
True caviar must be labelled “malossol”, meaning that it’s very lightly salted (5% salt maximum); lesser eggs will be highly salted and pasteurised, which compromises both flavour and texture.