Mark Best’s Easter recipes.

Makes 24

The Weekend Australian - Life - - FOOD & WINE -

John Leth­lean: an in­sider’s guide to eat­ing in Bangkok. Short Or­der: Mered­ith Bas­tian.


500g dutch cream pota­toes 2 ta­ble­spoons plain flour 3 ta­ble­spoons creme fraiche, at room tem­per­a­ture 2 large eggs 1 large egg yolk sea salt and freshly ground white pep­per to taste

For the top­ping

½ cup creme fraiche ½ cup ocean trout roe Place the pota­toes in a saucepan with cold wa­ter to cover by at least 5cm. Add 1 ta­ble­spoon of salt. Bring to a boil over high heat, re­duce the heat, and sim­mer un­til the pota­toes are thor­oughly cooked and ten­der. Peel the warm pota­toes and press them through a coarse sieve with the back of a wooden spoon. Work­ing quickly, whisk the flour into the warm pota­toes, then whisk in 2 ta­ble­spoons creme fraiche. Add 1 egg, whisk­ing un­til the bat­ter is smooth, add the se­cond egg, and then add the yolk. The bat­ter should be drop­ping con­sis­tency. If it is too thick, add a lit­tle more creme fraiche. Sea­son to taste with salt and white pep­per. Heat a large non-stick skil­let or AEG tep­pa­nyaki plate over medium-low heat. Spoon 1 dessert spoon of bat­ter into the pan for each blini. Cook un­til the bot­toms are golden, 1 to 2 min­utes. Flip them to cook the se­cond side, about 1 minute. Place in a low oven to keep warm un­til all of the bat­ter is used. Wash the ocean trout roe with a lit­tle whisky. Serve the blini with dol­lops of creme fraiche and the roe (about 1 tea­spoon each).

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