Kenny Tutt's spelt blini with smoked salmon, gin pickled cucumber, horseradish cream & Best of Hungary pear & lavender balsamic

Guild of Fine Food

Guild of Fine Food

Standard Supplier 4th April 2019

Kenny Tutt's spelt blini with smoked salmon, gin pickled cucumber, horseradish cream & Best of Hungary pear & lavender balsamic

Created by 2018 Masterchef champion Kenny Tutt for the Guild of Fine Food's Fine Food Show North, this beautifully simple but impressive recipe uses Great Taste award-winning Craggs & Co wholegrain spelt flour, Manchester Smoke House smoked salmon & Best of Hungary's pear & lavendar balsamic.. Kenny cooked this recipe live on our demo stage at this year's Fine Food Show North in front of a live audience.

Ingredients

  • - 100g Craggs & Co- Wholegrain spelt flour
  • - 1 tsp baking powder
  • - 140ml buttermilk
  • - 2 medium eggs
  • - Manchester Smoke House- Smoked Salmon
  • - 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
  • - Best of Hungary- Balsamic vinegar Pear and Lavender
  • - Granite North Spirits- Gin
  • - Salt and pepper
  • - Vegetable oil

Method

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.