Buckwheat Blini with Sourcream and Cured Carp

Nowadays, carp are very unpopular as a food fish, because they are associated with a muddy taste and poorer times. The carp is being replaced by fish that are more known and appreciated, but simultaneously farmed or fished in environmentally harmful manners, such as salmon or cod. Fishmonger Sebastian Baier wishes to alter the perception of carp and cured a carp belly as one would cure a pork belly, creating a delicate, slightly salty product with a hint of fish flavor. We wonder about our value perception of these fish, and if we could alter that through these delicate preparations.

We decided to serve a flashback to the eighties, where champagne and caviar stood for luxury, abundance and prosperity in the West. A variation on the buckwheat blini, with sour cream but instead of caviar we present it with a slice of cured carp.

For the Blinis:
150ml milk
5g fresh yeast
some sugar
100g flour type 405
1 tbsp butter
50g buckwheat flour
salt
1 egg
oil

Heat the milk and dissolve the yeast in it
Add sugar and 50g flour and leave to rest for 15 minutes
Melt the butter in a pan, stir in 50g flour, buckwheat flour, salt and eggs and add to the first dough
Mix everything together and leave to rest for 30 minutes
Now fry small pancakes in a pan

8 blinis
50g sour cream
8 slices of cured carp
some dill

Put the sour cream on the blinis and arrange the carp on top and decorate with dill