Lumpfish roe with blinis and red onions

Royal Greenland

Royal Greenland

Standard Supplier 11th February 2019

Lumpfish roe with blinis and red onions

Add a twist of citrus to enhance the umami flavour in the lumpfish roe

Ingredients

  • 600 ml semi-skimmed milk
  • 10 tbsp crème fraiche 18%
  • 32 g fresh yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 200 g plain flour
  • 200 g buckwheat flour
  • or 200 g wholewheat flour
  • 4 egg yolks
  • 4 egg whites
  • 450 g lumpfish roe
  • 2 red onions, chopped
  • Zest from one lemon
  • 2 bunches of chives
  • 600 ml crème fraiche
  • Salt

Method

Heat the milk in a saucepan. Pour the hot milk into a bowl and stir in the crème fraiche. Allow to cool until hand warm, and add the yeast, salt and sugar. Stir the plain flour, buckwheat flour and egg yolks into the dough until it is smooth.
Leave the dough to rise under a tea towel for 45 min.
Beat the egg whites until stiff and carefully turn into the dough.
Bake the blinis on a blini pan, which must be 0.5 cm high.
Use an ordinary frying pan if you do not have a blini pan.
Using an icing bag to dispense the blini dough makes the job easier.
Rinse the thawed lumpfish roe. Mix with the finely chopped red onion, finely chopped chives and lemon zest. Season to taste with salt.
Arrange the blinis with a spoonful of lumpfish roe mixture and a spoonful of crème fraiche.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.