Our celebratory 300th Anniversary Royal Fillet is cut from the most tender and delicately flavourful part of the trout – otherwise known as a tsar fillet. Drawing on this Russian legacy, our smoked trout recipe with buckwheat blinis and caviar is most certainly fit for royalty!
- 1 pack RR. Spink & Sons 300 Year Anniversary Royal Fillet
- 1 jar trout caviar
- 2 lemons
- 2 x 25cm muslin squares
- 200g crème fraiche
- Freshly ground pepper
For homemade Russian buckwheat blinis:
- 40 g buckwheat flour
- 125 g strong white plain flour
- 3/4 tsp salt
- 5 g easy-blend dried yeast
- 140 ml sour cream
- 180 ml whole milk
- 2 medium eggs, yolks & whites separated
- 25g butter, melted
“A traditional Russian way to served the most revered cut of the fish, this is one my favourite smoked trout recipes featuring the300th anniversary fish!” – Scott Fraser, RR. Spink & Sons chef
Skip steps 1-7 if you’re using pre-made Russian buckwheat blinis.
- Add the sour cream and milk to a saucepan or microwave-proof bowl and heat gently until the mixture reaches blood temperature. Be careful not to overheat; if this does happen, leave to to cool.
- Add the easy-blend yeast to the warmed sour cream and milk and leave in a warm place for 20 minutes, or until it starts to bubble.
- Meanwhile, sift both the flours into a bowl and add the salt.
- Make a well in the centre of the flour and pour in the milk and cream mixture, followed by the egg yolks only.
- Mix well to make a smooth batter and leave in a warm place again until the mixture begins to bubble.
- After about an hour, whisk the egg whites into soft peaks and fold into the batter mix. Leave to rest for further 20 minutes.
- To cook the blinis, heat a thick bottomed, non-stick frying pan on a medium heat. Brush some melted butter onto the bottom of the pan and gently fry the mixture, one tablespoon at a time, until golden brown (approx. 2 minutes each side) and leave to cool. Homemade blinis freeze perfectly for up to 1 month in zip lock bags.
- To serve, cut the lemons in half across the equator and wrap each half in muslin; secure with string.
- Turn the oven to 100°C and heat the blinis until warm all the way through.
- Slice the Tsar fillet into 1cm pieces and place onto a blini. Top with a little crème fraiche, some trout caviar and a drop of lemon juice. Sprinkle with black pepper as desired
This canapé is perfect served with chilled champagne or a Speyside whisky such as Tomintoul.