Citrus Blini with Lemongrass/Kaffir Lime
Gravlax
and Trout Caviar
Yield: about 3 dozen (2-inch) blinis
| ingredients |
| 2 |
Ounces
Trout Caviar |
| 4 |
Ounces
crème
fraiche |
| |
|
| Gravlax: |
| 2 |
Pound
smoked salmon fillet, Alaskan wild caught |
| 5 |
Ounces
sea salt |
| 5 |
Ounces
sugar |
| 1 |
Ounce
fresh ground white pepper |
| 2 |
Lemongrass
stalks sliced |
| 12 |
Kaffir
lime leaves |
| |
|
Place salmon skin down on cheesecloth.
Leave enough cheesecloth on all sides to completely cover
finished product. Mix
sugar, salt and pepper and spread evenly on fish.
Place
lemon grass and lime leaves on fish.
Wrap salmon in cheesecloth
and place in a perforated pan (place tray underneath
pan to collect juices) Place another pan on top of fish
with
2 to 3 pounds of weight.
Cure under refrigeration for
36 hours. Remove cheesecloth and scrape off the cure.
Slice thinly on an angle.
| Citrus Blinis: |
| 1/2 |
Tablespoon
active dry yeast |
| 1 |
Cup warm
milk, 105 to 115 degrees F |
| 1 |
Cup all-purpose
flour |
| 1/4 |
Teaspoon
sugar |
| 1/4 |
Teaspoon
salt |
| 3 |
Egg whites |
| 2 |
Tablespoons
melted butter |
| 1 |
Tablespoon
citrus zest, combination of orange, lemon & lime |
| |
|
Dissolve the yeast in 1 cup of the warm
milk and add 1 teaspoon of the all-purpose flour.
Place
the mixture in
a warm place until it rises and doubles in size, about
10 minutes. Add the rest of the warmed milk. Sift in the
remaining all-purpose flour.
Add the sugar, 1 of the egg
whites, the butter and the chives. Beat until smooth. Cover
the bowl with plastic wrap and set aside to rise until
doubled in size, about 1 hour.
Stir the mixture lightly
and let it rise again for 30 minutes.
Whisk the remaining
egg whites until frothy and add to the mixture.
Heat a
nonstick skillet over medium-high heat and brush lightly
with butter. Drop tablespoonfuls of batter into the skillet
and cook golden brown on both sides. Top each blini with
a dollop of crème fraiche, a small piece of gravlax
and a teaspoon of trout caviar.
|
