BEET-MARINATED RAINBOWTROUT BLINIS
SERVES 4 AS A SNACK / PREPARATION: 20 MIN STANDING: 6-8 HOURS OR OVERNIGHT / COOKING: 20 MIN
RAINBOW TROUT 2 beets, peeled and grated 15ml (1T) brown sugar 45ml (3T) coarse salt grated zest of 1 orange 150g rainbow trout (regular or lightly smoked) BLINIS 250ml (1c) cake flour 5ml (1t) baking powder 2,5ml (½t) bicarbonate of soda pinch of salt 15ml (1T) sugar 250ml (1c) amasi 30ml (2T) butter, melted 1 egg, beaten
TO FINISH little oil, for frying creamy mayonnaise or sour cream choice of fresh microherbs freshly ground black or pink pepper
Put a double layer of clingfilm on a plate. Keep extra clingfilm handy.
1 Rainbow trout Mix the beets, sugar, salt and orange zest and put half of it on the clingfilm. Put the trout on top, followed by the other half of the beet mixture.
2 Securely wrap the trout in the clingfilm, then wrap in another layer of clingfilm. Put it on a plate in the fridge and leave to marinate for 6-8 hours or overnight.
3 Blinis Mix the flour, baking powder, bicarbonate of soda, salt and sugar together. Make a well in the middle.
4 Beat the amasi, butter and egg together and pour it into the well in the dry ingredients. Beat until smooth and leave to stand for 30 minutes.
5 To finish Heat a little oil in a non-stick pan. Use a spoon and drop 15ml (1T) of the blini batter in the pan and fry until golden brown and cooked on both sides. Repeat with the rest of the batter and set aside to cool.
6 Remove the clingfilm from the beet and trout and rinse the salmon well with cold water. Lightly pat the trout dry with kitchen towel. Use a sharp knife to slice the trout paper thin, and roll the slices into roses.
7 Drizzle the mayonnaise or sour cream over the blinis, put a trout rose on each blini and garnish with fresh microherbs and pepper. Serve immediately.