SMOKED AQUNA MURRAY COD, BUCKWHEAT BLINIS

Smoked Aquna Murray Cod, buckwheat blinis. A delicious alternative to using smoked salmon and much nicer with homemade blinis!

Prep: 30 minutes, cooking time: 20 minutes, serves: 6 people (canapé)

Ingredients

FISH

1  250g piece of smoked Aquna Murray cod

200g crème fraiche

50g unsalted butter (for cooking)

BLINIS

100g plain flour

35g buckwheat flour

7g Salt125g milk (warm)

80g sour cream

1 egg yolk

7g fresh yeast

50g cooked potato ( passed through a potato ricer)

Method

BLINIS

1. Sift dry ingredients into a large bowl

2. In a separate bowl whisk all wet ingredients until well combined

3. Gently mix in dry mixture into wet without making lumps

4. Fold through cooked potato

5. Cover the bowl with cling wrap and place in a warm part of the kitchen to allow the mixture to double

6. Heat a large, heavy based fry pan over a medium-low heat and add a tablespoon of butter

7. Add a spoon of the mixture into the pan. Cook over a medium to low heat until bubbles begin to appear on the top of the blinis

8. Turn the blinis and cook for a further 1 minute or until golden brown

Repeat (you can cook 3 or 4 blinis in the pan at the same time)

To assemble

1. Slice the fish into slices

2. Spoon the crème fraiche onto the blini

3. Add a slice of the smoked Aquna Murray cod

4. Garnish with some fresh herbs

Source