Ingredients

Batter:

• 1/2 Litre Milk
• 200g Natural Yogurt
• 3 Eggs
• 140g Ivory Teff Flour
• 55g of Brown Rice Flour
• 55g of Sorghum Flour
• 14g Potato Starch
• 14g Tapioca Starch
• 2g Xanthan Gum
• 0.5g Guar Gum
• 2g Baking Powder
• 4g Sodium Bicarbonate
• 2g Sea Salt

Cured Ocean Trout:

• 1kg Ocean Trout Fillet
• 200g Rock Salt
• 1 Lemon Zest
• 1 Orange Zest
• 1 Bunch of Fresh Dill
• 2 tbsp Fennel Seeds

Method

1. Combine all batter ingredients together and mix with a sticky blender.
2. Place the batter in a squeezable plastic bottle and on a large medium hot pan with butter, squeeze a round portion of batter onto pan and cook for approx. 30 seconds on each side.
3. Place trout in a tray, mix ingredients (salt, lemon/orange zest, dill and fennel seeds) together and cover on top of trout.
4. Wrap all of this with cling wrap and place in the fridge to cure for 12 hours.
5. Remove the salt and wash the trout in cold water, pat dry with paper towel.
6. Remove the skin of the trout and slice thinly.
7. Serve blini’s warm with sour cream, and top with fresh chives or dill. Enjoy!