SAUERKRAUT BLINIS WITH SMOKED MACKEREL & RADISH

MAKES 30 / PREPARATION 15 MINUTES PLUS 15 MINUTES RESTING TIME / COOKING 20 MINUTES

These blinis make a nice change from the traditional smoked salmon kind. There is a bit of assembly needed, but you can have all the elements prepared in advance. You can serve the blinis warm, either shortly after you have cooked them, or reheated for 5 minutes in a 200℃ oven, but they are also good at room temperature. I have used smoked mackerel but any smoked fish works well.

½ cup buckwheat flour

½ cup plain flour

½ teaspoon baking powder

½ teaspoon salt

175ml water

1 large egg, separated

1 cup sauerkraut, roughly chopped oil to pan fry

250g sour cream

2-3 teaspoons finely grated lemon zest

4 radishes, grated or shredded into fine matchsticks 1 green apple, cored and grated or shredded into

fine matchsticks

2 tablespoons lemon juice smoked mackerel, flaked

25g watercress or watercress microgreens tobiko or salmon roe (optional)

In a bowl combine the buckwheat and plain flour with the baking powder and salt then whisk in the water and egg yolk. Leave to sit for 15 minutes.

Whisk the egg white to soft peaks then stir into the batter along with the sauerkraut.

Heat a little oil in a frying pan and cook spoonfuls of the batter for about 2 minutes each side until golden, then transfer to a tray while you cook the rest. Store covered in the fridge for up to four days.

In a bowl mix together the sour cream and lemon zest. In another bowl, mix together the radish, apple and lemon juice with a sprinkle of salt.

To serve, top the sauerkraut blinis with a dollop of sour cream, a flake of fish, some radish and apple, watercress and a spoon of fish roe if using.

The Titirangi environment had a significant impact on Mccahon’s painting, directly inspiring the series

Towards Auckland and a large number of works depicting the Manukau Harbour, French Bay and the kauri forest surrounding his house and studio.