Ingredients for 4 people
35g Appennino Truffle Slices
For the marinade sauce:
500g Fresh Salmon
50g Appennino Truffle Salt
50g Brown sugar
Some drops of cognac
1 Tablespoon of grated ginger
1 Twig of marjoram
For the blinis:
230g Milk
30g Butter
1 Egg
10g Sugar
6g Brewer's yeast
150g "0" Flour
Salt
Preparation:
Marinade the salmon for 30 minutes in a mixture of Appennino truffle salt, sugar, cognac, ginger and marjoram. Wash it quickly and store it in the fridge for one day and let the salt get absorbed. To prepare the blinis melt the brewer's yeast with milk at room temperature, and then add all the other ingredients (at the butter previously melted last) and mix. Let the dough stand for 2 hours more or less, out of the fridge. Cook the little blinis on both sides in a nonstick pan and let them cool.
Lay the finely cut marinated salmon on the blinis and add some Appennino truffle slices.
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Recipe by Appennino
