INGREDIENTS:

FISH

1 x 250g piece of smoked Aquna Murray cod

200g crème fraiche

50g unsalted butter (for cooking)

BLINIS

100g plain flour

35g buckwheat flour

7g salt

125g milk (warm)

80g sour cream

1 egg yolk

7g fresh yeast

50g cooked potato (cooked and passed through a potato ricer)

METHOD:

BLINIS

  1. Sift dry ingredients into a large bowl.
  2. In a separate bowl, whisk all wet ingredients until well combined.
  3. Gently mix in dry mixture into wet without making lumps.
  4. Fold through cooked potato.
  5. Cover the bowl with cling wrap and place in a warm part of the kitchen to allow the mixture to double.
  6. Heat a large, heavy-based fry pan over a medium-low heat and add a tablespoon of butter.
  7. Add a spoon of the mixture into the pan. Cook over a medium to low heat until bubbles begin to appear on the top of the blinis.
  8. Turn the blinis and cook for a further 1 minute or until golden brown. Repeat (you can cook 3 or 4 blinis in the pan at the same time).

TO ASSEMBLE

  1. Slice the fish into slices.
  2. Spoon the crème fraiche onto the blinis.
  3. Add a slice of the smoked Aquna Murray cod.
  4. Garnish with some fresh herbs.

PREP: 30 MINUTES
COOK: 20 MINUTES

 

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