Gluten-Free Blinis with Caviar Mousse and Lime-Pink Peppercorn Cured Salmon
recipe

Preparation Time: 1 hour (including resting and curing time)
Serving Size: 4
Ingredients:
- 2 dl gluten-free flour blend
- 1 dl milk
- 1 dl water
- 2 eggs
- 1 tsp salt
- 1/2 tsp baking powder
- Butter for cooking
Caviar Mousse:
- 200 g sour cream
- 100 g caviar (e.g., trout or salmon roe)
- Juice of 1/2 lemon
- Salt to taste
- Fresh chives, chopped
Lime-Pink Peppercorn Cured Salmon:
- 200 g salmon fillet
- 1 dl sugar
- 1 dl salt
- Juice of 1 lime
- 1 tbsp crushed pink peppercorns
- Fresh dill for garnish
Instructions:
1. Prepare the gluten-free blinis: In a bowl, mix gluten-free flour blend, milk, water, eggs, salt, and baking powder. Allow the batter to rest for about 30 minutes.
2. Heat a frying pan and add butter. Pour batter onto the pan and cook the blinis on both sides until golden brown.
3. Make the caviar mousse: In a bowl, combine sour cream, caviar, lemon juice, and salt. Add chopped chives and mix well.
4. Prepare the lime-pink peppercorn cured salmon: In a bowl, mix sugar, salt, lime juice, and crushed pink peppercorns. Rub this mixture onto the surface of the salmon and let it cure in the refrigerator for at least 2 hours.
5. Slice the cured salmon into thin pieces.
6. Serve the blinis topped with caviar mousse and slices of lime-pink peppercorn cured salmon. Garnish with fresh dill.
Nutritional Information (per serving):
Calories: 350
Protein: 20g
Fat: 15g
Carbohydrates: 30g
Fiber: 2g
Sodium: 600mg

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