• 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

    Serves: 4
    Cooking Time: 30 mins

    Ingredients

    • HORSERADISH CREAM
    • 90ml crème fraîche
    • 30ml (1 tbsp) horseradish cream
    • salt and freshly ground black pepper, to taste
    • BLINIS
    • 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)

    Instructions

    1

    For the horseradish cream, combine all the ingredients and chill in the fridge until needed.

    2

    For the blinis, remove the corn from the mielies with a sharp knife and set aside.

    3

    Mix the flour, salt, pepper and yeast in a bowl. Add the egg yolks, chives, Parmesan and corn, and stir to combine.

    4

    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.

    5

    Whip the egg whites until stiff peaks form, and gently fold it into the corn mixture.

    6

    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.

    7

    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.

    ×
    Exit mobile version