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7g sachet
dried yeast
pinch of
sugar
250ml milk
40g plain
(all purpose) flour
100g
buckwheat flour
2 eggs,
separated
25g
butter, melted
4 tbsp oil
300g
smoked salmon, cut into 2cm strips
50g salmon
roe
150ml
crème fraîche
dill
sprigs, to garnish |
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Method :
Combine the
yeast and sugar in a bowl. Warm the milk over low heat, then gradually
stir into the yeast and sugar. Sift the flours and make a well in the
center. Add the egg yolks and warm milk texture, and whisk until smooth.
Cover and leave in a warm place for 45 minutes to prove. Stir in the
butter and season. Beat the egg whites with electric beaters until soft
peaks form. Fold one third of the egg whiles into the batter until
combined, then gently fold in the remaining egg whites. Heat 1
tablespoon of the oil in a frying pan over medium heat. Drop 1
tablespoon of batter per blini into the pan and cook for 1 minute, or
until small bubbles form. Turn and cook for 30 seconds, or until golden.
Repeat to make 30 blinis. Allow to cool. Using 6cm (2 1/2") cutter, trim
each blini. Top with a strip of smoked salmon, 1/4 teaspoon of salmon
roe and 1 teaspoon of crème fraîche. Season with freshly ground black
pepper and garnish with the dill.
Serves 4 - 6
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