Blinis with mackerel
Ingredients
- 2 tins Consorcio mackerel in olive oil
- 150 g single cream
- 2 egg whites
- 70 g oat flakes
- 20 g onion powder
- Salt
- Pepper
- 150 g butter
- 1 lemon
- 1 lime
- 1 orange
- 40 g lumpfish roe
- 2 thick sweet and sour gherkins
- 1 raw carrot
- Chives
Elaboration
Grind the oat flakes and the onion in a coffee grinder. This gives a fine powder. Add the cream and the onion and oat powder, very carefully. Add the egg whites and stir to get a uniform dough. Add salt and pepper and put it in a pastry bag or a baby’s bottle. In a pancake pan or a non-stick frying pan, shape the blinis by pouring in a spiral. When they are cooked on the base, using a spatula, flip them over and finish them on the other side. Keep them in a dry place.
Put the butter in a plastic bowl and soften it in the microwave. Grate the rind of the 3 citrus fruit and add the butter to them, stir with a balloon whisk until creamy.
On the surface of the plate, grate part of the previously peeled carrot and gherkin. Now the plate has been decorated, on this zest, arrange the blinis and put a teaspoon of the citrus butter on each one. On top of the citrus butter, add a thin slice of gherkin and a chunk of mackerel on top of that. To finish, some lumpfish roe and some chives or even a little curly parsley.