The combination of grilled corn in the soft, yeasty blinis gives this recipe an interesting taste and texture.
To drink: Warwick Estate Chardonnay’s subtle toastiness has an underlying citrus character that freshens up the wine.
Roasted corn blinis with trout, sliced avocado and horseradish cream
- HORSERADISH CREAM
- 90ml crème fraîche
- 30ml (1 tbsp) horseradish cream
- salt and freshly ground black pepper, to taste
- 4 x 80g mielies, roasted on the braai
- 120g (1 cup) cake flour, sifted
- a pinch of salt
- a pinch of white pepper
- 10g dried instant yeast
- 2 large eggs, separated
- 20ml (4 tsp) fresh chives, chopped
- 60ml (¼ cup) Parmesan, freshly grated
- 250ml (1 cup) milk
- 30ml (2 tbsp) olive oil
- 320g smoked trout, sliced
- 2 avocados, sliced
- fresh rocket, to garnish
- fresh horseradish, shaved, to garnish (optional)
For the horseradish cream, combine all the ingredients and chill in the fridge until needed.
For the blinis, remove the corn from the mielies with a sharp knife and set aside.
Mix the flour, salt, pepper and yeast in a bowl. Add the egg yolks, chives, Parmesan and corn, and stir to combine.
Gently heat the milk in a saucepan. Don’t let it boil. Add it to the corn mixture and stir to combine. Cover and leave to rise for 10 minutes.
Whip the egg whites until stiff peaks form, and gently fold it into the corn mixture.
Heat the olive oil in a frying pan. Drop large spoonfuls of the mixture into the pan and cook until bubbles rise to the surface and the bottom is golden, about 2 minutes. Flip the blinis and cook for a minute.
Place the blinis on a serving platter. Top with the trout and avocado, garnish with the rocket and fresh horseradish, if using and serve with a dollop of horseradish cream.