dry mix
- Gluten free self-raising flour 120g
- Buckwheat flour 30g
- Baking powder 4g
- Dried apple (diced) 60g
- Tarragon (chopped) 10g
- Table salt 5g
Apple Blini with Cod's Roe Emulsion
Adam Degg
29th September 2026
Apple Blini with Cod's Roe Emulsion
20 min
Delicate gluten-free apple and tarragon blini topped with a silky smoked cod's roe emulsion, compressed apple discs, oscietra caviar and fresh marigold leaves and flowers.
Recipe by Adam Degg at Fifty Two at Rudding Park.
Ingredients
wet mix
- Eggs 2
- Ricotta cheese 50g
- Milk 150g
- Granny smith apple (grated) 170g
cod's roe emulsion
- Smoked cod roe 200g
- Apple juice 100g
- Dijon mustard 10g
- Egg yolk 50g
- Rapeseed oil 480g
- Lemon verbena vinegar 25ml
- Salt, to taste
service
- 20g oscietra caviar
- Apple marigold leaves and flowers
- Apple discs (compressed in apple juice)
Method
wet and dry mix
Combine the wet and dry mix and blend in thermomix until smooth.
Store in piping bags.
Pipe small rounds into a non-stick pan.
Cook for 2 minutes on each side over a medium heat.
cod's roe emulsion
In the thermomix, add roe, juice, mustard, yolk and vinegar.
Start to blend on speed 4 for 2-3 minutes until well combined.
Slowly pour in the oil to emulsify.
Check for seasoning.
Bag in 300g piping bags for service.
service
Pipe cod's roe onto the freshly cooked blini, top with apple disc and more cod's roe.
Finish with a generous spoon of caviar and garnish with leaves and flowers.
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