Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 37

70g/2½oz/½ cup of well-cooked wild rice

170g/6oz/1 cup plus 3 tablespoons of buckwheat flour

1 large free-range egg

300ml/10fl oz/1¼ cups of sheep’s or goat’s yogurt

1 teaspoon salt

1 teaspoon of (GF) baking powder

2 tablespoons of sunflower oil (and some more for frying)

½ teaspoon of bicarbonate of soda (baking soda)

1 tablespoon of boiling water

500g/17oz/2 cups of Greek set sheep’s yogurt

2 tablespoons of chopped parsley

Freshly ground black pepper

Make the dressing first by whisking all of the ingredients in a bowl. Cover and chill in the refrigerator until needed.

Remove all the skin and bones from the Arbroath smokies and break into attractive pieces.

Cover and chill.

Next make the blinis. In a food processor briefly beat the flour, egg, yogurt, salt, baking powder and oil into a smooth batter. Mix this gently into the rice. Dissolve the bicarbonate of soda (baking soda) with the hot water and stir quickly into the mixture.

Cover the base of a frying pan (skillet) with oil. Heat the oil until it is hot enough to fry a tablespoon of batter until it sizzles and becomes golden and puffy. Flip the blini over and cook on the other side until golden. Make 12 blinis.

Keep them warm on a dish covered with a clean damp tea towel. Use more oil as necessary.

Place a warm blini on each plate. Pile on the smoked trout. Spoon over a blob of yogurt, sprinkle with parsley and black pepper.

Drizzle the dressing around the blinis and serve immediately.