Smoked Trout Parfait with Blinis

Cut the trout fillets into rough cubes. Peel and dice the shallots. Heat the butter, sauté the shallots, add the fish cubes and sauté. Deglaze with white wine, liquid whipped cream, vermouth and juice of one lemon and cook a little bit. Then blend everything together in a hand mixer or with a blender and pass it through a fine sieve.

Squeeze out the gelatine previously soaked in cold water and warm it up with the sherry. Stir the liquid into the trout puree. Season the mixture with salt and freshly ground pepper to taste and refrigerate. Before it begins to gel, whisk it heartily repeatedly and fold in the whipped cream.

Spread a baking dish with the slices of smoked salmon, overhanging the edges a tiny bit. Pour in the trout parfait, smooth it out and top with the overhanging salmon. Place the parfait in the refrigerator for about 5 hours.

For the blinis, stir the lukewarm milk with the yeast and flour (1) to make a steam. Cover with a kitchen towel and leave in a warm place until doubled.

Add buckwheat flour, flour (2), eggs and 1 tsp salt and 1/2 tsp sugar to the dampfl form and stir everything together until smooth. Let it rise repeatedly for 15 minutes.

Heat oil in a frying pan and finish baking small blinis in it. When bubbles appear on the surface of the dough, add the

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