Kenny Tutt's Spelt Blini with Smoked Salmon, Pickled Cucumber and Balsamic Vinegar - Best of Hungary

Kenny Tutt's Spelt Blini with Smoked Salmon, Pickled Cucumber & Balsamic Vinegar

Kenny Tutt, the 2018 Masterchef Champion, created this recipe for a delicious hors d'ouvre featuring a cornucopia of flavours and mouth-watering aromas. Recreate his dish to celebrate a special occasion, or serve it as an indulgent appetiser to your dinner party guests, it will go down an absolute treat!

 

Ingredients

  • 100g wholegrain spelt flour (Craggs and Co.)
  • 1 tsp baking powder
  • 140ml buttermilk
  • 2 medium eggs
  • Smoked Salmon (Manchester Smoke House)
  • 1 small cucumber
  • 200ml distilled vinegar
  • 200g caster sugar
  • 1 tbsp coriander seeds
  • 1 banana shallot
  • 1 lemon
  • 1 small piece of horseradish root or jar of grated horseradish
  • 1 pot of sour cream
  • Balsamic Pear and Lavender Vinegar
  • Gin (Granite North Spirits)
  • Vegetable oil

 

Preparation

  1. Make the blini first. Put the flour, baking powder and ½ tsp salt into a large bowl. Make a well in the centre, then add the eggs and buttermilk and whisk to a thick batter.
  2. Heat 1 tsp oil in a heavy frying pan. Ladle in a quarter of the batter to make a saucer-size blini, about 10-12 cm across. Push the batter out a little if needed. Cook for 3 minutes, until a few holes appear on the surface.
  3. Flip with a fish slice, then cook for 1 minute. Repeat to make 2 large blinis, stack with greaseproof between them and keep warm.
  4. Using a vegetable peeler cut the cucumber into ribbons and squeeze some of the excess water out using a tea towel of clean cloth.
  5. Make the pickle by adding vinegar, sugar and coriander and bring to boil to dissolve sugar. Remove from heat and cool a little.
  6. Pour the pickling liquor over the cucumber along with 3 shots of the neat gin and allow to infuse for 20 minutes in the fridge for a light pickle.
  7. Remove from fridge and drain well. Mix through some very finely diced shallot and sprinkle a little salt to season.
  8. Make the horseradish cream by mixing finely grated horseradish with the sour cream and a dash of lemon juice. Mix well and pop in fridge.
  9. Put the warm blini on a plate and top with a few slices of the salmon. Take some pickled cumber and place in the centre. Drizzle over the horseradish cream and a few dots of the pear and lavender balsamic. Finish with a fine grating of lemon zest.

Enjoy!

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