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Blinis Remix

Blinis Remix

Name: Blinis Remix
Yield: 4 persons
Ingredients: 100g buckwheat flour; 75g white flour 00; 170g milk; 120g cream; 20g butter; 2 eggs; 1 spoon Millefleur Honey From Valtellina; q.s. Spray-On Oil, Neutral Flavour; q.s. instant yeast; 100g fresh cream; 40g Lemon Juice; 20g Wild Fennel Pesto; 400g fillet of smoked and marinated salmon trout; 200g Radicchio Cream; 12 Sweet and Sour Yellow Pepper Drops; q.s. Crema Di Aceto Saffron; q.s. salt and pepper

Ingredients for 4 persons

for blinis

100g buckwheat flour
75g white flour 00
170g milk
120g cream
20g butter
2 eggs
1 spoon Millefleur Honey From Valtellina
q.s. Spray-On Oil, Neutral Flavour
q.s. instant yeast

for wild fennel sour cream

100g fresh cream
40g Lemon Juice
20g Wild Fennel Pesto

for the topping

400g fillet of smoked and marinated salmon trout
200g Radicchio Cream
12 Sweet and Sour Yellow Pepper Drops
q.s. Crema Di Aceto Saffron
q.s. salt and pepper

Method

To make the blinis mix the two flours with the baking powder.
Separately melt the butter and add the milk, cream and honey and warm to about 40 degrees, then add the yolks egg.
Pour the mixture over the flours, mix and add two egg whites until stiff.
Cook in a non-stick frying pan, previously sprayed with oil spray, until golden brown (about 30 seconds per side).
To prepare the fennel sour cream, whip the fresh cream with lemon juice, salt, pepper and fennel pesto until the desired consistency is reached.
Top the blinis with the radicchio cream, the sliced trout fillet and complete with the sour cream and the yellow pepper drops.
Garnish with the saffron cream.