Recipes
Buckwheat blini with cured trout
1 hour 30 minutes
Preparation time
15 minutes
Cooking time
10-12 servings
Serves
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.
Applicance Functions
Miele
At Miele, we take pride in creating more than premium appliances, our dedicated team of Culinary Experts develop every recipe with the same commitment to quality and precision that defines our appliances. Guided by innovative cooking technology and meticulous engineering, we craft dishes that highlight the full potential of our cooking appliances, helping you achieve perfect results every time. We see our recipes not just as instructions, but as an invitation to explore cooking with confidence, where every step is tested and refined to deliver an outstanding culinary experience.