Gravlax Trout with Blinis
By Emiliano SchobertRecipe designed to prepare small bites that can be part of a meal with friends, a cocktail party or a party...
2 h
50 raciones
Difficulty:
Media
Ingredients
Gravlax
- Trout 1 stalk
- Coarse salt 500g
- Sugar 150g
- Dill 50g
- Black pepper
cracked 50g
Chives cream
- Cream cheese 200g
- Chives 20g
- Salt c/n
- Pepper c/n
Blinis
- Yeast 15g
- Warm milk 300g
- Flour 250g
- Yolks 4 pcs
- Salt 5g
- Oil 15cc
- Melted butter 60g
- Whipped egg whites 4 pcs
- Sugar 15g
Gravlax
Fillet the trout and remove the bones.
Marinate the covered penca for 24 hours with the rest of the ingredients. Remove from the marinade and rinse with cold water, dry very well and reserve in the refrigerator.
It can be kept for 2 weeks in the refrigerator at 3ºC.
Chives cream
Combine all ingredients and season with salt and pepper.
Blinis
Combine all the ingredients. Stir in the egg whites with the sugar and leave to rest for 1 hour in the refrigerator. Cook over low heat.
