Recipes
 

Kenny Tutt - Spelt Blini with smoked salmon, gin pickled cucumber & horseradish cream

Ingredients

100g wholegrain spelt flour                    
1 tsp baking powder                    
140ml buttermilk
2 medium eggs                    
Smoked Salmon (Manchester Smoke House)                   
1 small cucumber                    
200ml distilled vinegar                    
200g caster sugar                    
1 tbsp coriander seeds                    
1 banana shallot                    
1 lemon
1 small piece of horseradish root or jar of grated horseradish 
1 pot of sour cream                    
Balsamic vinegar Pear & Lavender (Best of Hungry)                    
Gin (Granite North Spirits)                                     
Vegetable oil                                     


 

Method

  1. Put the flour, baking powder and 1/2 tsp salt into a large bowl.  Make a well in the centre, then add the eggs and buttermilk and whisk to a thick batter.                        
  2. Heat 1 tsp oil in a heavy frying pan.  Ladle in a quarter of the batter to make a saucer-size blini, about 10-12 cm across.  Push the batter out a little if needed.  Cook for 3 minutes, until a few holes appear on the surface.                         
  3. Flip with a fish slice, then cook for 1 minute.  Repeat to make 2 large blinis, stack with grease proof between them and keep warm.                        
  4. Using a vegetable peeler cut the cucumber into ribbons and squeeze some of the excess water out using a tea towel or clean cloth.                         
  5. Make the pickle by adding vinegar, sugar and coriander to a pan and bring to a boil to dissolve the sugar.  Remove from heat and cool a little.                        
  6. Pour the pickling liquor over the cucumber along with 3 shots of the neat gin and allow to infuse for 20 minutes in the fridge for a light pickle.                        
  7. Remove from fridge and drain well.  Mix through some very finely diced shallots and sprinkle a little salt to season..
  8. Make the horseradish cream by mixing finely grated horseradish with the sour cream and a dash of lemon juice.  Mix well and pop in the fridge.                        
  9. Put the warm blini on a plate and top with a few slices of the salmon.  Take some pickled cucumber and place in the centre.Drizzle over the horseradish cream and a few dots of the pear and lavender balsamic.                        
  10. Finish with a fine grating of lemon zest and enjoy!                        

 

Thank you

Thank you to Kenny Tutt  who kindly created this delicious recipe www.kennytutt.co.uk

 

GBP payments accepted with Visa, Mastercard, Maestro and JCB cards through WorldPay