In one bowl, Stir together dry ingredients
In another bowl, whisk together wet ingredients
Add wet to dry ingredients and mix until just combined (should still be lumpy)
Let sit for 5 minutes
Meanwhile - heat fry pan on medium-medium-hot and lightly grease with butter or oil.
Make 1 tbsp (can be larger if you like!) dollops onto pan. Flip when edges are crisp and un cook-ed top of blini begins to bubble
Remove from pan and allow to cool on paper towel lined plate
Lemon Creme Fraiche
Mix until well-combined
To sealable plastic bag, add all ingredients
Seal bag, carefully getting all the air out
Massage filet util ingredients are all well combined
Let sit in fridge for atleast 30 minutes or max 2 hours in seasoning ( the longer it sits, the firmer and more flavourful the gravlax will get)
Rinse off and pat dry before using
Top cooled blini with lemon creme fraiche, top with thin slices of gravlax and chive for granish
Ingredients: (4 portions)
Combine all ingredients for the butter in a small bowl. Mix, well season, and set aside
Finely slice the onion, season, and mix in flour and tumeric. Slowly add soda water till a batter starts to form (don’t make it too wet) should be a dropping consistency. Drop small balls of batter into a deep fryer. Set to 350f, fry till puffs have risen and are golden brown.
Season and sear in a hot pan, cook to your liking. Serve your steak with maple butter and onion puff. Enjoy!
|Wed 25||Bell Let’s Talk Day|
|Thu 26||Christine Cushing makes shrimp dumplings, and 5-spice pork|
|SEE THE FULL SCHEDULE|