Buckwheat and Chestnut Blinis with Hot Smoked Trout and Flying Fish Roe Vinaigrette - MATT LELLO, LINDENWARRAH COUNTRY HOUSE HOTEL

Buckwheat and Chestnut Blinis with Hot Smoked Trout and Flying Fish Roe Vinaigrette - MATT LELLO, LINDENWARRAH COUNTRY HOUSE HOTEL


Cuisine type: Russian
Cooking time: More than 1 hour
Course: Main
Season: All year round

Buckwheat and Chestnut Blinis with Hot Smoked Trout and Flying Fish Roe Vinaigrette - MATT LELLO, LINDENWARRAH COUNTRY HOUSE HOTEL
INGREDIENTS

30g dried yeast
50g organic buckwheat flour
½ cup milk
½ cup peeled chestnuts, chopped finely
2 tablespoons champagne vinegar
1 tablespoon flying fish roe
pinch of salt
½ cup extra virgin olive oil
freshly ground black pepper
cress
1 whole hot smoked rainbow trout
2 egg whites
225g organic buckwheat flour, extra
300ml milk, extra
4 egg yolks
Crème fraiche, to serve
50g baby mixed salad leaves
METHOD

Place yeast, flour, milk and chestnuts in a large bowl; whisking well to combine thoroughly. Stand, covered 1 hour or until doubled in size.

Meanwhile, make vinaigrette. Whisk together vinegar, roe and salt in medium bowl. Continue whisking while you gradually add the oil in a thin stream. Season with pepper and add cress. Stand until ready to serve.

Flake hot smoked trout into a bowl, discarding skin and bones.

To complete blinis, whisk egg whites to soft peaks.

Stir extra buckwheat flour and milk and egg yolks into the proved yeast mixture ensuring they are thoroughly combined. Fold in egg white in 3 batches.

Heat a large non-stick frying pan. Grease lightly with olive oil. Cook spoonfuls of blini mixture until the surface starts to dry out and bubbles appear. Turn and cook 1 minute on the other side.

Arrange blinis on serving plate. Top with salad leaves, flaked hot smoked trout and a teaspoon of crème fraiche. Drizzle vinaigrette over and around blini.

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