Spelt Blinis with Mustard Sour Cream, Beetroot and Smoked Mackerel
凯小莉在此
用料
| BLINIS | |
| spelt flour | 85g |
| plain flour | 85g |
| salt | 1/2 tsp |
| fast acting dried yeast | 5g |
| medium eggs, beatn | 2 |
| warm full cream milk | 250ml |
| vegetable oil | 1 tbsp |
| salted butter | 40g |
| TOPPING | |
| low fat crème fraiche | 300ml |
| wholegrain mustard | 2 tbsp |
| salt and pepper | |
| beeroots, cooked and peeled | 225g |
| hot smoked mackerel fillets - skinned and boned | 300g |
| peas shoots, micro salad leaves or watercress | 55g |
Spelt Blinis with Mustard Sour Cream, Beetroot and Smoked Mackerel的做法
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Mix the flours with the salt and yeast in a large bowl, before adding the milk and the beaten eggs. Mix well, cover and leave for about 1 hour at room temperature or 4hrs+ in the refrigerator until it has doubled in size.
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Heat the frying pan over a low to medium heat. Melt the oil and butter in a small pan and brush a little over the surface of the frying pan.
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Drop 3 tablespoons of mixture for each blini into the pan, around 7-8cm (3 inches) in diameter. Cook 2-3 at a time making sure they do not touch. Turn when the blini mixture is bubbly and risen across the top, drizzle a little more of the melted butter and oil into the pan and flip to cook the other side. Place the cooked blinis onto a plate and cover whilst you cook the remainder.
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Mix the crème fraiche with the mustard and season to taste with salt and pepper.
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Cut the beetroot into small diced pieces and shred the mackerel into small pieces.
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Place two blinis per person on a plate, spoon some of the mustard crème fraiche on to each blini and top with mackerel and beetroot. Finish with a small handful of your chosen fresh shoots or leaves.
小贴士
Blinis freeze well, simply layer in baking paper and plastic wrap before freezin
