Cured salmon
(bought admittedly and it was damn good cured gravlax too, with dill), on blini
(home made) and crème fraiche. A touch
of grated lemon zest at the end.
Divine. Served with a 2012 Chablis
Grand Cru we’d bought in Chablis.
Recipe for
the blini so I don’t forget because they were very good and very made up on the
spot, experimenting with sourdough starter and eggless:
100gms of
sourdough starter
50 gms or
so of T45 farine blu
50 gms or
so of tepid milk
½ sachet
yeast
½ sachet
baking powder
2 tsp sugar
salt.
Use a stab
blender to give it a really good mix so that the gluten develops and they don’t
fall apart without the egg.
I made
these early in the day and quickly heated up the base in a hot pan just before
serving. Full fat crème fraiche is best
(of course).
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