Ingredients
200 g smoked or cured salmon, sliced in thin strips
2 sprigs dill for garnish
Blini:
1 cup self-raising flour
1 egg
175 ml apple cider
1 tbsp. poppy seeds
Sea salt flakes
Extra virgin olive oil
Guacamole:
1 avocado, flesh roughly cubed
1/3 continental cucumber, halved lengthways and thinly sliced
½ red onion, finely chopped
1 small lime (juice)
Sprinkle of salt and pepper
1 tbsp. extra virgin olive oil
Aioli:
1/4 brown onion
2 sprigs dill
2 egg yolk
2 tbsp. white vinegar
1 tbsp. mustard powder
1 lime (juice)
Sprinkle of salt
Generous splash extra virgin olive oil
Generous splash sunflower oil
Method
In a bowl, thoroughly mix together the blini ingredients (minus the oil) until smooth. In a pan with a good splash of oil, fry the blini mixture in small dollops on both sides until just coloured. Set aside to cool.
In a bowl, mix together the guacamole ingredients. Set aside for 5 mins.
Blitz all the aioli ingredients together in a food processor until smooth and thick. Add more oil if necessary.
Place the blini onto a platter, cover with guacamole, a slice of salmon, a dollop of aioli, a sprinkle of dill and serve.
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