Buckwheat Blini with Ocean Trout Roe
Buckwheat Blini with Ocean Trout Roe
This is something I often make for special occasions. It reminds me of Christmas, but from my Northern European winter climes. My mum always used to do the classic Russian-style blini with smoked salmon or roe, and these are my gluten-free version of the same thing, with the addition of pickled onion and wasabi elements. […]
Servings
50
Prep time
Cook time
Recipe
Gluten Free
Ingredients
- 250g buckwheat flour
- 500mL filtered water
- 2 organic eggs, separated
- 1 tsp salt
- 2 tbsp coconut oil or olive oil
- 50–100g ocean trout or salmon roe
- 1 bunch dill, roughly chopped
- Pickled Red Onion
- 2 red onions, thinly sliced
- ¼ cup rapadura sugar
- 100mL preservative-free red wine or sherry vinegar
- Wasabi Cream
- 1 tbsp lemon juice
- 2 tbsp freshly grated wasabi root (or a preservative-free wasabi paste or powder; substitute fresh horseradish)
- 250mL crème fraîche
Method
- For the pickled onion, place the onions in a small saucepan, add the sugar, vinegar and enough water to just cover. Bring to a simmer, cook for 3–5 mins, then turn off and allow to cool.
- For the wasabi cream, mix the lemon juice and wasabi together, leave for 10 mins, then stir through the crème fraîche and season to taste with salt. Keep refrigerated
- Whisk the buckwheat fl our and water in a bowl until well combined. Cover and set aside for 30 mins or so. (If you have some live yoghurt, a little whey or some loose cultured cream, you could add a tbsp and mix it through well to help activate the flour, then cover and leave overnight or for at least 6–8 hrs to improve both the flavour and digestion.)
- Add the egg yolks to the batter, whisking thoroughly, then whisk in 1 tsp salt. You may need to add a little more water as you’re looking for a thick batter with a smooth, runny texture.
- Whisk the egg whites to stiff peaks in a clean bowl with a clean whisk, then fold them through the batter.
- Working in 4 batches, heat 2 tsp oil in a large cast-iron or non-stick frying pan over medium heat. Dollop tablespoonfuls of batter into the hot pan, spacing them so the blini don’t join together.
- Cook for 1 min, or until bubbles appear on the surface, then fl ip and cook for another 1 min. Cool on a wire rack and repeat with the remaining oil and batter.
- To bring it all together, arrange the blini on a platter and dollop 1 tsp of the wasabi cream onto each. Spoon about ½ tsp of roe on top, follow with a piece or two of pickled onion and top with dill to serve.
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