- 150 g buckwheat
- 50 g brown rice
- 50 g basmati rice
- 250 g buttermilk
- half tsp salt
- 1 tsp dried yeast
- 40 g Butter, melted
- 1 egg, separated, (store egg white covered in fridge)
- 250 g Milk, full cream
- Butter, for cooking blini
- Grapeseed Oil, for cooking blini
- 1 egg yolk
- 20 g red wine vinegar
- 30 g Dijon mustard
- 1/4 tsp salt
- 1/4 black pepper ground
- 2 tbsp dill, fresh, finely chopped
- 150 g Grapeseed Oil
- 1 tsp sugar
- 1 fillet Atlantic salmon, pin boned and skinned
- 250 g coarse rock salt
- 250 g sugar
- 1 bunch Dill, roughly chopped
- 300 g olive oil
Recipe is created for
- Mix sugar, salt and chopped dill in a bowl.
Lay several large pieces of cling wrap onto kitchen bench (enough to wrap your fish fillet).
Spinkle half the sugar/salt/dill mix onto the wrap, place fish on top, cover with remaining mix and wrap firmly.
Wrap another two times in cling wrap and lay in a shallow dish (you need sides on the dish as the fish will seep some liquid as it cures) then rest in refridgerator 24-48 hours, turning it over a couple of times each day.
You want a firm but not hard texture when pressed with your finger.
NB: Curing time will depend on the size/thickness of your fillet. If you have a whole side of fish it will be about 48 hours, if you've a small or thin fillet then less time. I've done small individual cutlets in 12 hours.
Remove cling film and rinse sugar/salt off under running water.
Pat dry with paper towel.
Place salmon into a shallow storage container or ziplock bag and cover with olive oil until ready for use.
NB:Salmon must be kept covered with oil and can be frozen with oil in a ziplock bag if desired.
- Add buckwheat, brown/white rice to TM Bowl and mill 1 min 30 sec Sp 8.
Add buttermilk, salt and yeast to TM Bowl. Warm 3 min to 37C Sp 2.
Leave mixture to rest and froth in TM Bowl 1 hour (or set aside in a separate covered bowl).
Add egg yolk, milk and melted butter to batter and mix 20 sec Sp 4.
Pour out into a medium size mixing bowl, cover with cling film and rest as long as you can before proceeding with next step.
For best result - overnight in refridgerator is traditional.
Remove from fridge and bring mixture to room temperature before next step.
Insert butterfly into a super clean and dry TM Bowl. Add egg white and whisk 1 min 37C Sp 4.
Gently fold into mixing bowl batter with a metal spoon.
Heat oil/butter mix in non stick frying pan until gently sizzling.
Dollop desired spoonfuls of batter and cook until bubbles appear on the surface then flip to cook the other side.
Drain on paper towel and cool on a cake rack until serving at room temperature.
Blini can be stored for a few days wrapped with layers of paper and then sealed in alfoil in the fridge. Or frozen for a couple of weeks.
To refresh/warm, leave wrapped and place in Varoma for a few minutes or warm in a low oven or microwave (remove alfoil for microwave method).
- Insert Butterfly, add egg yolk, vinegar, salt, mustard, salt and pepper to a very clean TM Bowl. Whisk 20 sec Sp 3.
- With MC off, drizzle oil onto moving blades/butterfly at Sp 4. It will take about 30-40 seconds.
Taste your mayonnaise for correct salt/vinegar balance - adding just a dash of either can make all the difference!
Add finely chopped dill and stir through a few seconds on Sp 2.
Scrape into very clean glass storage jar or straight into your serving bowl and cover surface with cling film until ready to serve to prevent a skin forming.
Store in refridgerator for a few days.
BLINI- traditional style, grain and gluten free
Accessories you need
Make Gravalax FIRST (can be made a couple of weeks ahead) or use store bought smoked salmon/trout/Gravalax
Gravalax is great with any sort of egg dish (poached, scrambled, omlette), sandwiches, pasta or added to a summer salad.
Serving Variation - make large pancakes instead of traditional small blini, spread with a little mayonnaise and thin slices of fish, roll, wrap in cling film, refridgerate unti ready to serve and slice on the diagonal.
Blini have a lovely nutty flavour and are totally gluten and grain free.
Dill Mayonnaise is also great with ham, on chicken or seafood from the BBQ, on any style eggs or thin out a little and use for a dressing!
I've also posted a "Cooked Egg Mayonnaise" recipe here on Recipe Community that can be used if you'd prefer not to have raw egg...just use the red wine vinegar add the chopped dill at the end and rest in fridge a day for flavours to develop.
Your vote and comments are always appreciated!.....Happy Cooking
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Fluffy Coffee Whip - aka Dalgona
- Creme Fraiche TM6 Fermentation Mode
- Easy Peel Steamed Peaches
- Lemon (Meyer) or Mandarin Marmalade
- Irish Muffins (aka Rock Cakes)
- Creme Fraiche TM5 Automated
- Ice Cream (Parfait) “Choc Tops”
- No Knead Sourdough (FODMAP)
- Zucchini Chocolate Cake - super moist
- No Knead Ciabatta
- Easy Sourdough Bread
- Cooked Egg Mayonnaise
- Pumpkin spiced cookies
- Lasagne with Spinach and Ricotta
- The Best butter cream frosting
- Mel’s anything goes Rocky Road
- Date, Apricot and Orange Scones
- Variation Balti Beef Curry
- Curried Sausages
- Stem ginger in Syrup
- Failed Macaron/Meringue AKA Overwhipped egg white kisses
- Crunchy French baguettes
- Creamy tomato bisque
- Quick and easy Chinese chicken & corn soup