Buckwheat Blinis with Goatsbridge Trout Caviar
HAPPY ST. PATRICKS DAY !!!!
Ok – now that we have gotten that out of the way I can get down to business.
I am a creature of habit. Every Friday we have an after school snack with the kids. We always have fish. Sometimes we have sushi, sometimes we have a piece of smoked fish from The Burren Smokehouse or sometimes we have shellfish, like a big bowl of mussels. We all hang out in the kitchen and we listen to the kids natter on about their week and we usually have a few beers. Good clean fun.
Earlier in the week, one of my blogging buddies, Margaret from Oldfarm, mentioned that it seemed like we got a lot more sun here in Galway than she gets in Tipperary. I am doubtful of this myself. I explained that I just had a Chef-in-residence who is normally more than willing to drop what he is doing to help me fix something for a pretty photo and capture that, sometimes, fleeting sunshine.
This week – our treat was a little extra special because I had procured a jar of Goatsbridge Trout Caviar.
Peter from Cases Wine Warehouse, had encouraged us to try another great Irish Beer. Ah, shur why not? On a side note, because this is not a beer-review-blog-post, this is a food beer and goes exceptionally well with the Blinis and Goatsbridge Trout Caviar. If you would like to buy some of the Irish Trout Caviar you can get buy it direct from LaRousse foods. I think you should treat yourself. It is just delicious. Every little orange orb sits on your tongue waiting for you to put just enough pressure on it between tongue and teeth before it explodes releasing the most delicious essence swirling around your gums. Tastes. Like. More.
- 1/2 cup [60g] buckwheat flour
- 1/3 cup [ 40g] plain flour
- 4 teaspoons sugar
- 1 1/4 teaspoons active dry yeast
- 1/4 teaspoon maldon salt
- 1 cup whole milk
- 3 tablespoons butter
- 1/2 cup of buttermilk
- 2 eggs, beaten. I used duck eggs.
- Melted butter & sunflower oil to fry the Blinis in.
- In a large mixing bowl, mix the buckwheat, plain flour, sugar, yeast and salt together.
- Mix the milk and butter together in a pot and on a low heat allow it to come to register around 110°F. It might get too hot. Take it off the heat and let it cool down. Adding it to the flour/yeast dry mix when it is too hot might affect the texture of your blinis. Pour the wet mixture into the dry mixture and mix until it is a nice smooth batter. Do not over mix.
- Cover with a clean cotton tea towel and leave it in a warm place to rise. It should double in volume, and it could take up to 1.5 hours.
- Whisk the batter and then add in the already beaten eggs and the buttermilk. You can leave this batter in the fridge overnight. It is lovely. Just give it a quick whisk before you start cooking the Blinis.
- Heat a large skillet over medium heat. Brush lightly with melted butter and oil.
- Pour about 2 tablespoons batter for each blini onto the skillet, giving them a bit of room to spread out. Cook about 1 to 1.5 minutes. Turn blinis; cook until golden brown on both sides.
- Do ahead. Blinis can be made 1 day ahead. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 325°F/160ºC oven 5 minutes.
- Arrange on platter and top with Burren Smokehouse Salmon, buttermilk sour cream and Goatsbridge Irish Trout Caviar.
- This is my entry into the St. Patrick’s Day Good Recipes challenge.
Now, I know what you are thinking. How in the heck did it get so sunny? I know. The sun actually cased a few problems for me this afternoon while I was getting the shot ready. The Chef was making the Blinis and having a beer and I was almost wishing I had curtains. But I do not like curtains. I like the natural light. So we just waited a few minutes for it to get cloudy. Besides, if I got curtains, then I would have to worry about getting cushions to match and then y’all would be asking me where I go my fancy cushions and the chef might get annoyed that no one would be looking at the food.
So here it is. Our little Happy St. Patricks Day greeting to you guys. We are spending the evening with friends and will be dining on a lovely piece of Garrendenny Goat tomorrow.
We hope you have a gorgeous weekend with your friends and families!
Those are all the WiseWords I have for today.
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I am a native Galway girl that seems to be drawn to professions that rhyme with 'err'. Writer, Mother, Restauranteur, Wedding Planner, Dishwasher, Grass cutter, Cocktail maker. I suppose you could say I am a well rounded entrepreneur.
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