Spelt-blinis og røkelaksrosett
Added by Astrid Nygaard
Elegant spelt blinis topped with smoked salmon rosettes and a crème fraîche sauce with trout roe. The starter needs to rest overnight, so plan ahead. Perfect as a refined appetizer or festive brunch dish.
Servings
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Ingredients
200 gsmoked salmon
25 gyeastfor starter
25 gspelt flourfor starter
125 mlwhole milkfor starter
250 mlmilkfor batter
60 grye flour
125 gspelt flourfor batter
2egg yolks
2egg whites
salt
200 mlcrème fraîchefor sauce
1lemonjuice only
4 tbsptrout roeor salmon roe
1 bunchdill
1 bunchchives
white pepper
Instructions
1
Make the starter the day before: stir together yeast, spelt flour, and milk. Leave at room temperature overnight.
2
Combine the starter with the remaining batter ingredients except the egg whites. Let rise for about 1 hour. Whisk the egg whites until stiff and fold them into the batter.
3
Fry blinis in clarified butter over moderate heat, about 2 minutes per side, until golden.
4
Roll smoked salmon slices into rosettes and arrange on freshly fried blinis.
5
Make the sauce: combine crème fraîche, lemon juice, trout roe, chopped dill, and chives. Season with salt and white pepper. Spoon over the blinis and serve.
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