- TM 31
Ingredients
Blini - traditional grain free
- 150 g buckwheat
- 50 g brown rice
- 50 g basmati rice
- 250 g buttermilk
- half tsp salt
- 1 tsp dried yeast
- 40 g Butter, melted
- 1 egg, separated, (store egg white covered in fridge)
- 250 g Milk, full cream
- Butter, for cooking blini
- Grapeseed Oil, for cooking blini
Dill Mayonnaise
- 1 egg yolk
- 20 g red wine vinegar
- 30 g Dijon mustard
- 1/4 tsp salt
- 1/4 black pepper ground
- 2 tbsp dill, fresh, finely chopped
- 150 g Grapeseed Oil
- 1 tsp sugar
Gravalax
- 1 fillet Atlantic salmon, pin boned and skinned
- 250 g coarse rock salt
- 250 g sugar
- 1 bunch Dill, roughly chopped
- 300 g olive oil
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Mix sugar, salt and chopped dill in a bowl.
- Lay several large pieces of cling wrap onto kitchen bench (enough to wrap your fish fillet).
Spinkle half the sugar/salt/dill mix onto the wrap, place fish on top, cover with remaining mix and wrap firmly. - Wrap another two times in cling wrap and lay in a shallow dish (you need sides on the dish as the fish will seep some liquid as it cures) then rest in refridgerator 24-48 hours, turning it over a couple of times each day.
You want a firm but not hard texture when pressed with your finger.
NB: Curing time will depend on the size/thickness of your fillet. If you have a whole side of fish it will be about 48 hours, if you've a small or thin fillet then less time. I've done small individual cutlets in 12 hours. - Remove cling film and rinse sugar/salt off under running water.
Pat dry with paper towel. - Place salmon into a shallow storage container or ziplock bag and cover with olive oil until ready for use.
NB:Salmon must be kept covered with oil and can be frozen with oil in a ziplock bag if desired. - Add buckwheat, brown/white rice to TM Bowl and mill 1 min 30 sec Sp 8.
- Add buttermilk, salt and yeast to TM Bowl. Warm 3 min to 37C Sp 2.
Leave mixture to rest and froth in TM Bowl 1 hour (or set aside in a separate covered bowl). - Add egg yolk, milk and melted butter to batter and mix 20 sec Sp 4.
Pour out into a medium size mixing bowl, cover with cling film and rest as long as you can before proceeding with next step.
For best result - overnight in refridgerator is traditional.
Remove from fridge and bring mixture to room temperature before next step. - Insert butterfly into a super clean and dry TM Bowl. Add egg white and whisk 1 min 37C Sp 4.
Gently fold into mixing bowl batter with a metal spoon. - Heat oil/butter mix in non stick frying pan until gently sizzling.
Dollop desired spoonfuls of batter and cook until bubbles appear on the surface then flip to cook the other side.
Drain on paper towel and cool on a cake rack until serving at room temperature. - STORAGE
Blini can be stored for a few days wrapped with layers of paper and then sealed in alfoil in the fridge. Or frozen for a couple of weeks.
To refresh/warm, leave wrapped and place in Varoma for a few minutes or warm in a low oven or microwave (remove alfoil for microwave method). - Insert Butterfly, add egg yolk, vinegar, salt, mustard, salt and pepper to a very clean TM Bowl. Whisk 20 sec Sp 3.
- With MC off, drizzle oil onto moving blades/butterfly at Sp 4. It will take about 30-40 seconds.
- Taste your mayonnaise for correct salt/vinegar balance - adding just a dash of either can make all the difference!
Add finely chopped dill and stir through a few seconds on Sp 2. - Scrape into very clean glass storage jar or straight into your serving bowl and cover surface with cling film until ready to serve to prevent a skin forming.
Store in refridgerator for a few days.
GRAVALAX
BLINI- traditional style, grain and gluten free
DILL MAYONNAISE
Tip
Make Gravalax FIRST (can be made a couple of weeks ahead) or use store bought smoked salmon/trout/Gravalax
Gravalax is great with any sort of egg dish (poached, scrambled, omlette), sandwiches, pasta or added to a summer salad.
Serving Variation - make large pancakes instead of traditional small blini, spread with a little mayonnaise and thin slices of fish, roll, wrap in cling film, refridgerate unti ready to serve and slice on the diagonal.
Blini have a lovely nutty flavour and are totally gluten and grain free.
Dill Mayonnaise is also great with ham, on chicken or seafood from the BBQ, on any style eggs or thin out a little and use for a dressing!
I've also posted a "Cooked Egg Mayonnaise" recipe here on Recipe Community that can be used if you'd prefer not to have raw egg...just use the red wine vinegar add the chopped dill at the end and rest in fridge a day for flavours to develop.
Your vote and comments are always appreciated!.....Happy Cooking
Thermomix Model
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Recipe is created forTM 31
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Comments
Thanks for your feedback and glad they were appreciated by your guests...
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
A long process but it certainly pays off! Used store bought smoked salmon and got nothing but praises for this delicious morsel
Made the blini and mayo, then added store-bought smoked trout. Blini prep process was long and complex but the final product was excellent as a whole. Great for a large party.
You can make the Blini without resting the batter overnight evidently - one of my fellow Consultant's make a huge quantity for an engagement party and they went down a treat evidently - she also used te Devil of a Cookbook Anise Scented Salmon recipe..must try it.
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
You can make the Blini without resting the batter overnight evidently - one of my fellow Consultant's make a huge quantity for an engagement party and they went down a treat evidently - she also used te Devil of a Cookbook Anise Scented Salmon recipe..must try it.
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729