Smoked herring and buckwheat blinis from Take One Fish: The New School of Scale-to-Tail Cooking and Eating (page 45) by Josh Niland

  • French shallots
  • bay leaves
  • chives
  • cornichons
  • sour cream
  • watercress
  • dried yeast
  • radishes
  • eggs
  • milk
  • buckwheat flour
  • ghee
  • white-fleshed fish
  • salted baby capers
  • extra virgin olive oil
  • sea salt flakes
  • smoked herring
  • mashed potatoes
  • EYB Comments

    You may use the smoked herring on page 258, and can substitute crème fraîche for sour cream. See recipe for fish suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the smoked herring on page 258, and can substitute crème fraîche for sour cream. See recipe for fish suggestions.

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