Bline, smoked salmon and vodka,s chantilly
0.75 h
4 raciones
Difficulty:
Media
Ingredients
50 ml vodka250 g fresh milk cream
2 units siphon gas
200 ml warm milk
30 g fresh yeast
110 g white wheat flour
90 g buckwheat flour
2 g salt
2 units egg
20 ml beer (nappy)
2 units eggwhite
3 slices smoked salmon
9 g cappelin eggs
5 ml truffle oil
1 g dill
Flowers and runners.
METHOD
VODKA'S CHANTILLY
- Mix the vodka, place it in a siphon and add 2 little gas pump.
BLINE
- Dissolve the fresh yeast in the warm milk and reserve.
- Mix the flour (both), the salt, the eggwhite and the beer in a bowl.
- Add the dissolved yeast and mix with a fouet.
- In another bowl, whip the eggwhite and add the mixture. Mix it well with a silicone spatule.
- Cover the mixture with plastic film and let it out of the fridge for an hour to ferment.
- After fermentation, store in the fridge.
TO FINALIZATE
- Pour a dash of sunflower oil in a frying pan and then pour a ladle full of blinie pasta so that it fries in both sides, ensuring it’s well cooked inside.
- With the help of a cutter, make three pasta rectangles. Roll the slices of smoked salmon making three pipes and, with the help of a siphon, fill it with the Chantilly vodka.
- On a square stone plate, place the three blinie pastas, followed by the three pipes of salmon, chantilly and the capelin eggs above.
- Conclude with the dill, flowers, runner and drops of truffle oil.
