Ingredients
Soused herring tartare:
- 1 small onion
- 250 g soused herring (or smoked salmon)
- 6 stalks dill
- pepper
- 2 tbs lime olive oil
- 1 tbs crème fraîche
Trout caviar cream:
- 120 g crème fraîche
- 2 tbs lemon juice
- 1 tbs lime olive oil
- salt, pepper
- 60 g trout caviar
Blini:
- 10 g fresh yeast
- 50 ml milk, lukewarm
- 1 ts sugar
- 50 g cooked beetroot
- 120 g flour
- 1/2 ts salt
- 1 egg
- 50 g butter, melted
- 100 ml beer
- 6 slices smoked salmon
Preparation
Soused herring tartare:
1. Peel the onion, finely dice and add to the pot. Heat the pot on highest level up to the roasting window, switch to a low level and roast briefly the onion.
2. Finely dice the soused herring, mix with onions. Finely chop half of the dill and stir in the oil and crème fraîche. Season to taste with pepper, chill.
Trout caviar cream:
3. Stir the crème fraîche, lemon juice and oil. Season, carefully fold in the caviar and chill.
Blini:
4. Crumble yeast, stir with milk and sugar, let rise for 10 minutes.
5. Very finely dice the beetroot, mix with the flour, salt, egg, butter and beer into a smooth pre-ferment, let rise for approx. 30 minutes.
6. Heat the pan on highest level up until the perfect temperature for roasting is reached. Switch to a low level and add four small portions of batter to the pan.
7. As soon as the blini start to lift from the pan, turn over and roast the other side. Roast the rest of the batter in the same way.
8. Plate the blini with tartare, caviar cream and smoked salmon and garnish with the rest of the sprigs of dill.
Tip
- Pro tip: Blini are a great recipe for brunch. When served with the soused herring tartare, it’s also a great dish for a hangover breakfast.
This recipe has been tested and approved by AMC.
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