By Sprout Cooking School / Saturday, 13 April 2019 / Topics:
1⅓ Cups milk
Juice of 1 lemon
1¼ Cups wholemeal self-raising flour
1 Zucchini, shaved thinly with a vegetable peeler
3 Radishes, sliced thinly
2 Spring onion, thinly sliced
½ Bunch of dill, leaves picked
2 Tablespoons capers
½ Cup crème fraiche
1 Tablespoon grated fresh horseradish
1 Tablespoon olive oil
300g Tuna, sashimi-grade, thinly sliced
Combine eggs, milk, and half the lemon juice and chives in a jug. Whisk to combine. Place flour in a large bowl and make a well in the centre. Add egg mixture and whisk until just combined and no lumps remain. Set aside.
Combine zucchini, radish, spring onion, dill, capers and remaining lemon juice in a large bowl. Toss to coat.
Combine crème fraiche, horseradish and remaining chives in a small bowl.
Heat oil in a large frying pan over medium heat. Add ¼ Cup mixture per blini and cook until lightly golden on both sides. Repeat until all the batter is used.
Divide blinis between serving plates. Top with crème fraiche, tuna and zucchini salad.
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