Salmon trout with home-made blinis

Salmon trout with home-made blinis

Fish
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Preparation time
30min
Serving(s)
24

Preparation time : 30 minutes & resting time for the dough. Difficulty: 3/5. For servings: 24 blinis. 2x Ourdall.

Ingredients:

2
x 150 g packs smoked salmon trout (Ourdall)
12
cucumber slices, cut very thinly
1
shallot, thinly sliced
*
Pink peppercorns
For the cream:
200
g double cream
60
g wasabi
*
Freshly ground black pepper
*
Guérande sea salt
*
Lime juice
For the blinis:
50
g buckwheat flour
30
g flour
0,5
teaspoon dry yeast
1
egg
150
ml milk
25
g melted butter
*
Guérande sea salt
*
Freshly ground black pepper

For the cream: Combine all the ingredients and season to taste. Then keep to one side.

For the blinis: Mix together all the ingredients except the melted butter. Once the dough is nice and smooth, add the melted butter. Stir thoroughly, cover and put to one side for at least 1 hour. Cook the blinis in a blini frying pan, or simply in a non-stick frying pan. Alternative: you can use a muffin tin.

To assemble the blinis: Using a spoon, place a dollop of wasabi cream on top of each blini. Then place a small slice of salmon trout on top and garnish with the cucumber, shallot and pink peppercorns.

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