Wicklewood’s Buttermilk Blinis With Wild Mushroom Caviar

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 4 ounces gluten, free flour mix
• 2 ounces buckwheat flour
• 1/2 teaspoon salt
• 1/2 teaspoon honey
• 1/2 pint buttermilk
• 1 teaspoon dried yeast
• 2 eggs, separated
• 7 fluid ounces creme fraiche
• 12 ounces mixed wild mushrooms
• 3 tablespoons chopped fresh parsley
• 2 tablespoons walnut oil
• 1 teaspoon celery salt
• 1 tablespoon lemon juice
• ground black pepper

Recipe

• 1 trim and chop the mushrooms, place in a large bowl and mix well with the celery salt until coated.
• 2 cover with a weighted plate and set aside for 2 hours after which time the juices will have drained out of the mushrooms.
• 3 rinse thoroughly removing all traces of the salt, drain and squeeze out as much liquid as possible.
• 4 return to the bowl stir in oil lemon juice, parsley and pepper.
• 5 chill until ready to serve.
• 6 in a large bowl sift the flours and salt together.
• 7 warm the milk and honey gently, (do not allow to get hotter than touch temp) stir in the yeast until dissolved.
• 8 pour into the flours, add the yolks and stir into a batter.
• 9 cover and leave in a warm place for about an hour.
• 10 heat a heavy skillet or griddle to a moderate heat.
• 11 whisk the egg whites until stiff ad fold into the risen batter.
• 12 brush the griddle with a little oil and drop spoonful’s of the batter onto the surface.
• 13 when bubbles rise to the pop of the blinis turn them over and cook briefly on the other side.
• 14 served warm with a spoonful of the chilled caviar and a spoonful of crème fraiche.