Today the adorable Jessica from Fair Share CSF offered me some fresh trout roe to sample. I was super excited but a little intimidated because I wasn’t sure what to do with them.
My husband said “Oh good, we can have blinis!” I made them for him on Valentine’s Day five years ago and he’s wanted them again since.
I didn’t know how to brine fish eggs so I used the instructions Jessica sent me on this blog. The hardest part is removing the membrane from the eggs. (I read on another blog that if you salt them first the eggs just fall out of the sac, but I read that too late to try it. )
You have to soak them in the hottest tap water you can handle to toughen up the eggs a little so that they can take being handled. They are still pretty fragile and I lost a lot of them. I kind of swished them around and picked off bits where I could. The membrane floats to the top so you can scoop it out with a tea strainer. I kept straining them and refilling the hot water till I got as much membrane off as I could. It took quite a while but I did manage to get a pile of opaque, membrane-less eggs.
Then I strained them and added a teaspoon of salt and mixed it in with my fingers. They started turning bright orange right away.
I put them in the fridge for half an hour, gently mixed in another teaspoon of sea salt and transferred them to a strainer. I set the strainer into a bowl and returned them to the fridge for an hour. After an hour the salt was all absorbed and the moisture was drained out.
When I took them out they were clear, plump and bright orange.
Look at that! So pretty!
I suggest taking a pretty big taste at this point. Mine were too salty because I didn’t taste enough of them to notice. If they are too salty you can soak them for 10 minutes in cold water.
Now the blinis. I used Martha Stewart’s recipe here.
Here is her recipe:
- 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
- 1/2 cup warm water (110 degrees)
- 1 cup all-purpose flour
- Coarse salt
- 1/2 cup low-fat buttermilk
- 1 tablespoon unsalted butter, melted, plus more for pan
- 1/2 teaspoon sugar
- 2 large eggs, separated
I followed it exactly except I didn’t have buttermilk so I used half & half with a squirt of lemon juice in it. Also, I used salted butter. They were really good – like pancakes but yeasty and savory. Yum. This recipe made waaaaaay too many blinis for my needs though. We’re eating them plain as snacks now.
I sprinkled the yeast over warm water and let it stand for 5-10 minutes. Meanwhile, I separated the eggs and set the whites aside. I whisked the yolks and added the sugar and “buttermilk” to them.
In a separate bowl I mixed the flour and the 1teaspoon of salt.
When the yeast mixture was foamy I added the egg/milk mixture to it, then added the dry ingredients. I let the batter rest for 30 minutes.
Then I whisked the whites till stiff peaks formed and folded them in. I let the batter rest 10 minutes (there is a lot of waiting in these recipes.)
On to cooking these buggers! I melted butter in a nonstick pan and dropped 1 tablespoon of batter in for each blin. I flipped them when they looked dry around the edges (about a minute and a half per side.)
Look how gorgeous! They were such a treat! It was very fancy for a Sunday night dinner to eat while watching Walking Dead but why not?
- Blini amuse-bouche (pearlspotting.wordpress.com)
- Avocado Baby Blini w Feta, Strawberry & Walnut Salsa (antipodeanfood.wordpress.com)
- Smoked salmon blinis (changomutney.wordpress.com)
- Smoked Salmon Blinis (felicityjanehobbs.wordpress.com)
- Buckwheat Blini (theundergroundgourmet.wordpress.com)
- Blinis With Bab (fashionedinlondon.wordpress.com)
- Miniature Blini Canapés with Herring, Keta Caviar and Dill (lukehoney.typepad.com)
- Fish Roe – Not Just for Sushi (fillyourplate.org)