Light, fluffy and packed with good-for-you nutrition, these Teff-based blinis topped with cured ocean trout are perfect for entertaining or a light meal for two that will make eating at home feel like dining at a fancy restaurant.
Serve them with a dollop of sour cream, ribbons crunchy cucumber and fresh herbs like dill and chives for a touch of freshness.
Teff is incredibly good for you, full of essential minerals and vitamins and naturally free from gluten. Plus, teff allows for a delicious nutty taste you just can’t get from regular old wheat flour.
Ingredients
Batter:
- 500ml milk of your choice
- 200g Natural Yogurt
- 3 Eggs
- 140g Ivory Teff Flour
- 55g of Brown Rice Flour
- 55g of Sorghum Flour
- 14g Potato Starch
- 14g Tapioca Starch
- 2g Xanthan Gum
- 0.5g Guar Gum
- 2g Baking Powder
- 4g Sodium Bicarbonate
- 2g Sea Salt
Cured Ocean Trout:
- 1kg Ocean Trout Fillet
- 200g Rock Salt
- 1 Lemon Zest
- 1 Orange Zest
- 1 Bunch of Fresh Dill
- 2 tbsp Fennel Seeds
Method
- Combine all batter ingredients together and mix with a sticky blender.
- Place the batter in a squeezable plastic bottle and on a large medium hot pan with butter, squeeze a round portion of batter onto pan and cook for approx. 30 seconds on each side.
- Place trout in a tray, mix ingredients (salt, lemon/orange zest, dill and fennel seeds) together and cover on top of trout.
- Wrap all of this with cling wrap and place in the fridge to cure for 12 hours.
- Remove the salt and wash the trout in cold water, pat dry with paper towel.
- Remove the skin of the trout and slice thinly.
- Serve blini’s warm with sour cream, and top with fresh chives or dill.
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