Serves: 4 • Prep: 15 minutes • Resting time: 45 minutes • Cooking: 2 minutes • Difficulty: easy
____________________________________________________________
Ingredients
Blinis:
- Milk: 200 g
- Baker's yeast: 8 g
- Fine salt: 4 g
- Flour: 140 g
- Moutarde au miel Pommery® : 90 g
- Egg yolk: 24 g
- Butter: 8 g
- Egg white: 36 g
Turmeric mustard cream:
- Liquid cream: 100 g
- Turmeric powder: 1 g
- Moutarde de Dijon Pommery® : 10 g
- Salt, pepper
- Salmon roe: 100g
Method: Mustard Seed Blinis, Salmon Roe, Turmeric & Mustard Cream
Light turmeric cream:
- In a small mixing bowl, pour in the liquid cream, fine salt and the turmeric powder.
- Whisk so the cream gains some body. Add the Dijon mustard. Adjust the seasoning.
For the blinis:
- Warm the milk and dissolve the baker's yeast into it. Pour into a mixing bowl.
- Add the fine salt, the flour, and the wholegrain mustard. Cover with cling film, prick it lightly and let rise for 45 minutes.
- Gently fold in the melted butter and the egg yolk, then fold in the whisked egg white.
- Heat blini pans, add a knob of butter and let it foam. Pour in a small ladle of the blini batter, let it turn golden, flip the blini, and finish cooking.
- Blinis can also be cooked in large buttered rings placed on a large hot buttered pan.
- For an aperitif, you can also make tiny blinis in a large pan. Blinis are best served warm.
- Serve with the light turmeric cream and the salmon roe.
