Spelt Blinis with Mustard Sour Cream, Beetroot and Smoked Mackerel

作者： 凯小莉在此

转自Le creuset UK

用料

• BLINIS
• spelt flour 85g
• plain flour 85g
• salt 1/2 tsp
• fast acting dried yeast 5g
• medium eggs, beatn 2
• warm full cream milk 250ml
• vegetable oil 1 tbsp
• salted butter 40g
• TOPPING
• low fat crème fraiche 300ml
• wholegrain mustard 2 tbsp
• salt and pepper
• beeroots, cooked and peeled 225g
• hot smoked mackerel fillets - skinned and boned 300g
• peas shoots, micro salad leaves or watercress 55g

Spelt Blinis with Mustard Sour Cream, Beetroot and Smoked Mackerel的做法步骤

步骤 1

Mix the flours with the salt and yeast in a large bowl, before adding the milk and the beaten eggs. Mix well, cover and leave for about 1 hour at room temperature or 4hrs+ in the refrigerator until it has doubled in size.

步骤 2

Heat the frying pan over a low to medium heat. Melt the oil and butter in a small pan and brush a little over the surface of the frying pan.

步骤 3

Drop 3 tablespoons of mixture for each blini into the pan, around 7-8cm (3 inches) in diameter. Cook 2-3 at a time making sure they do not touch. Turn when the blini mixture is bubbly and risen across the top, drizzle a little more of the melted butter and oil into the pan and flip to cook the other side. Place the cooked blinis onto a plate and cover whilst you cook the remainder.

步骤 4

Mix the crème fraiche with the mustard and season to taste with salt and pepper.

步骤 5

Cut the beetroot into small diced pieces and shred the mackerel into small pieces.

步骤 6

Place two blinis per person on a plate, spoon some of the mustard crème fraiche on to each blini and top with mackerel and beetroot. Finish with a small handful of your chosen fresh shoots or leaves.

Spelt Blinis with Mustard Sour Cream, Beetroot and Smoked Mackerel的小贴士

The blinis can be made in a smaller cocktail size by cooking 1 tablespoon of mixture at a time making approximately 36. Blinis freeze well, simply layer in baking paper and plastic wrap before freezin

菜谱创建时间：2024-02-18 01:01:02