When a group of friends from college get together for their annual new year’s reunion at a remote hunting lodge in the Scottish Highlands, it is a chance to reconnect and reminisce about the good old days. But when the friends find themselves snowed in at the lodge, tempers flare, resentments resurface, and unrequited feelings come to light. It isn’t long before someone ends up dead and the only suspects are snowed in at the lodge.
Told in alternating perspectives from three of the friends, as well as in alternating timelines, one leading up to the fateful event and one in the immediate aftermath, it begs the questions: What happened? Who was killed and why?
For this book, I decided to make Smoked Salmon Blinis, in honor of Emma, the outsider in the group of friends. She planned the trip to the lodge and cooks an elaborate New Year’s Eve feast (including blini appetizers) in an attempt to impress everyone and cement her place in the group.
Smoked Salmon Blinis
- 1 cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup milk
- 2 tablespoons milk
- 1 large egg
- 1 tablespoon melted unsalted butter
- 1 tablespoon unsalted butter
Combine flour, salt, and baking powder in a bowl.
Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.
Top with crème fraiche, smoked salmon and a few capers.