Smoked fish blinis with wasabi crème fraiche and wasabi leaves
Adding wasabi to this classic dish echoes the more traditional use of horseradish but adds an exotic, flavourful twist. Add more wasabi to taste to really add zing and contrast to the smokey, salty fish.
50g buckwheat flour
100g plain flour
½ tsp baking powder
1 large egg, lightly beaten
90g unsalted butter, melted
80g creme fraiche
1 tsp Shima wasabi paste or to taste
250g smoked fish, such as 41° degrees South salmon, mackerel or other responsibly sourced fish
Shima baby wasabi leaves and lemon wedges to serve
- Sift flours, baking powder and ½ teaspoon salt into a large bowl.
- Make a well in the centre of the flour and add milk, egg and 2 tablespoons of melted butter.
- Whisk wet ingredients together, gradually drawing in dry ingredients until a smooth batter forms.
- In a small bowl, mix creme fraiche and wasabi paste together until well combined. Taste and add more wasabi if desired.
- Heat a large frying pan on medium and brush with a little of the remaining butter.
- Cook tablespoon measures of batter, in batches, for 1-2 minutes each side, until golden.
- Top warm blinis with a dollop of the wasabi creme fraiche and top with smoked fish and baby wasabi leaves.
- Serve with lemon wedges and a grinding of pepper.