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!