300th Anniversary Smoked Trout Tsar Fillet with Russian Buckwheat Blinis, Crème Fraiche, Caviar & Muslin Wrapped Lemon


300th Anniversary Smoked Trout Tsar Fillet with Russian Buckwheat Blinis, Crème Fraiche, Caviar & Muslin Wrapped Lemon

WEB SIZE (Credit Paul Johnston at Copper Mango) CMPL7662Our 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!

Ingredients

Toppings:

  • 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

Method

Skip steps 1-7 if you’re using pre-made Russian buckwheat blinis.

  1. 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.
  2. 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.
  3. Meanwhile, sift both the flours into a bowl and add the salt.
  4. Make a well in the centre of the flour and pour in the milk and cream mixture, followed by the egg yolks only.
  5. Mix well to make a smooth batter and leave in a warm place again until the mixture begins to bubble.
  6. After about an hour, whisk the egg whites into soft peaks and fold into the batter mix. Leave to rest for further 20 minutes.
  7. 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.
  8. To serve, cut the lemons in half across the equator and wrap each half in muslin; secure with string.
  9. Turn the oven to 100°C and heat the blinis until warm all the way through.
  10. 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.

 

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