This is an easy starter dish that does not only look pretty impressive but tastes delicious too.
Beetroot Blinis with Trout Gravlax
- 200g ocean trout fillet, skin on
- 75g caster sugar
- 75g salt
- zest of 1 lemon
- 1/2 bunch dill, chopped
- 1 Tbsp sweet paprika
- 4 cloves, crushed
- 1 bay leaf, crushed
- First remove any excess moisture from the trout with a paper towel and remove any pinbones.
- Prepare the curing mix by mixing the sugar, salt, paprika, cloves, bay leaf, lemon zest and the dill in a bowl.
- Coat both sides of the trout fillet with the curing mix and ensure that all of the surface area is covered. Place the trout into a shallow dish or tray, cover with cling wrap, and place into the refrigerator for 8 hours to cure, turning over after 4 hours.
- After the 8 hours, remove the trout from the refrigerator and rinse off the curing mix. With a sharp knife (preferably a filleting knife), slice thin ribbons of trout off the fillet, working all the way down to the skin.
- Once the trout is sliced, set aside while you make the beetroot blinis.
- Roughly dice the cooked beetroot, and using a stick blender, blend with the Greek yoghurt until smooth.
- Whisk in the eggs, bicarb soda and self-raising flour to form a pancake-like batter.
- Place a non-stick frypan on medium heat and drop teaspoonfuls of the batter into the pan. Once bubbles start to form of the surface (after about 90 seconds), carefully flip them over and cook for another 60 seconds.
- Repeat until the batter is all used.
- Chop half of the remaining dill and toss it through the slices of gravlax.
- Mix the sour cream and horseradish cream together, and season with salt and black pepper.
- Top each blini with a dollop of the sour cream mixture, layer over a ribbon of gravlax, and top with a caper and sprig of dill.
Recipe from this week's #HarrisFarmFoodie Brian Tam @briantamfood.