Vodka-cured herring with dill blinis
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 4 herring filletscut into thick strips
- 2 tbsp rock salt
- 1 tsp fennel seeds
- 2 tbsp caster sugar
- 4 tbsp vodka
- to serve soured cream
- small sprigs to serve dill
blinis
- 80g strong flour
- ½ tsp easy-blend yeast
- 75g soured cream
- 90 ml milk
- 1 eggseparated
- 1 tbsp butterplus more for frying
- finely chopped to make 1 tbsp dill
Nutrition: per serving
- kcal424
- fat22.4g
- carbs24g
- fibre0.5g
- protein20.9g
- salt1.2g
Method
step 1
Put the herring fillets in a dish skin-side down and sprinkle on the salt. Leave for 30 minutes then rinse off the salt, slice the herring into strips and put them back in the dish. Crush the fennel lightly and add it to the dish with the sugar and vodka. Toss everything together and leave it to marinade in the fridge while you make the blinis.
step 2
To make the blinis, stir the flour and yeast together and then add the soured cream, milk and egg yolk. Cover and leave for 1 hour until the mixture is thick and bubbly. Whisk the egg white and fold it into the blini mix along with the butter and dill.
step 3
Brush a hot frying pan with butter and spoon 3 lots of 2 tbsp of batter into the pan. Cook for 30 seconds or until the bases brown and then flip them over, cook for another 30 seconds. Repeat with the remaining batter. Serve the blinis with the herring, extra sprigs of dill and soured cream.
