INGREDIENTS
Citrus cured ocean trout
1 tbsp coriander seeds
1 tbsp white peppercorns
250 g sugar
250 g salt
2 lemons, zest and juice
2 oranges, zest and juice
50 ml vodka
¼ bunch of dill, finely chopped
2 x 400 g pieces of ocean trout, pin boned, skinless
Buckwheat blini
65 g buckwheat flour, sifted
65 g self-raising flour, sifted
15 g caster sugar
1 tsp Murray River Sea Salt
1 tsp baking powder
200 ml buttermilk
1 egg, lightly beaten
30 g unsalted butter, melted
To Serve
100 g crème fraiche
Baby herbs
Miele accessories
METHOD
Citrus cured ocean trout
- In a small pan on medium-high heat, induction setting 7, toast whole coriander seeds and peppercorns for 1-2 minutes until fragrant.
- Tip seeds into a mortar and pestle and lightly crush, then transfer to a mixing bowl.
- Add the remaining ingredients into the bowl and stir until combined.
- Place a piece of trout into a large vacuum sealing bag and pour over half of the curing mix. Place in the vacuum sealing drawer
and Seal on setting 2 and Vacuum on setting 2. Repeat for the second piece of trout. Refrigerate for 12 hours.
Buckwheat blini
- Combine dry ingredients in a mixing bowl. In a separate bowl, whisk together buttermilk and egg.
- Make a well in the centre of the dry ingredients and pour in the egg mixture, whisking gently to combine.
- Add the melted butter and whisk into a thick batter free of lumps. Cover and rest batter in the fridge for at least an hour.
- Heat a lightly greased non-stick pan on medium heat, induction setting 5.
- Spoon 1 teaspoon of the batter into the pan and flatten into 3 cm rounds. Cook until bubbles appear on the surface, approximately 2 minutes then flip and continue to cook for a further minute, or until golden brown.
- Remove from the pan and cool on cake rack. Continue cooking 4-5 blinis at a time until all of the batter has been used.
To serve
- Remove cured trout from the vacuum sealing bags and rinse under cold water to wash away the curing mix, pat dry with paper towel
and slice thinly. - Arrange room temperature blinis onto serving platters, spoon ½ a teaspoon of crème fraiche onto each blini and top with a curled slice of cured trout, garnish with baby herbs and serve.
Notes
- Blini batter can be made the day before cooking, keep covered in the fridge until required.
- Cured trout will keep in an airtight container or vacuum sealed bag in the fridge for a week.
- Salmon can be used as a substitute for ocean trout if unavailable.
APPLIANCE / FUNCTION
Miele
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