Home-Cured Trout on Blini

Home-Cured Trout on Blini

Serves 12


500g ChalkStream trout fillet (about half a fillet)

150g salt

150g demerara sugar

1 orange

1 lime

1 lemon

2 star anise

1 tbsp mustard

½ bunch dill, chopped

100g double cream

10g horseradish cream

Sea salt

Black pepper

80g buckwheat flour

150g plain flour

1 tsp salt

7g dried yeast

400g milk

2 eggs, separated

25g butter



Mix salt, sugar, zest of the citrus fruit (orange, lime and lemon) and star anise together in a food processor.

Pour 1/3 of the mix on a tray. Place the trout fillet on the mix and cover it with the rest of the mix. Refrigerate for eight to 12 hours.

Wash the salt from the trout under running cold water. Dry the fish with a cloth.

Brush the mustard onto the meaty side of the fish fillet. Press the chopped dill on top of the mustard. Then wrap tightly in clingfilm and refrigerate.

Whisk the cream until firm, then add the horseradish and season to taste with salt and pepper.

Mix the flours, salt and yeast into a bowl. Heat the milk until warm then add to the mixture.

Mix the egg yolk into the batter, cover and leave to rise for 20 minutes.

Whisk the egg whites into firm peaks; fold into the dough and leave for a few minutes.

When ready, heat frying pan with a little oil and place a tablespoon of batter mix in the pan. Repeat until pan is full. Cook until golden brown, then cool on a rack.

Slice the trout with a sharp knife and serve on the blini with the horseradish cream.