Smoked salmon with horseradish piklet and spiced cucumber

METHOD

Step 1

Place rice vinegar, sugar, chili, seeds into a pan and bring to boil. Cool. Pour over the cucumber in a deep bowl. Set aside to infuse.

Step 2

Dissolve the yeast in ½ the milk. Place the flour into a bowl and make an indentation in the centre. Whisk in the yeast and milk mixture. Set aside in warm place for 20 minutes.

Step 3

Warm the remaining milk and whisk in the egg yolk. Fold into previous mixture and mix in well. Set aside for 35 minutes.

Step 4

Beat the egg white until sharp tips form and fold into mixture.

Step 5

Heat large pan over a medium heat. Lightly oil.

Step 6

Spoon two tablespoons of the mixture into pan, cook for one min, on each side.

Step 7

Top blinis with Tassal Premium Selection Smoked Salmon, crème fraiche and sliced cucumber

Step 8

Serve with dill and lemon

Ingredients:

180g pack of Tassal Superior Gold Smoked Salmon

1 cucumber, finely chopped

200ml rice vinegar

40gram white sugar

2 small red chillies, seed removed, finely chopped

1 tsp coriander seeds, toasted

1 tsp cumin seeds, toasted

1 pinch turmeric powder

5g yeast

124ml warm milk

75g buckwheat or plain flour, sifted

1 egg, separated

Pinch of salt

Oil, to cook

1 tbsp horseradish pulp

1 tsp dill, chopped