- Blinis With A Creamy Salmon Topping.jpg (172.6 KiB) Viewed 727 times
Preparation Time: 10 minutes (+ 1 hour)
Cooking time: 1 minute
Serves: 25 blinis
Based on 25 blinis, each blini provides 58 cals, 4g fat (of which 2g saturates), 0.5g sugar and 0.4g salt per serving.
Ingredients
- 75ml (2.5fl oz) whole milk
- 30g (1oz) buckwheat flour
- 50g (2oz) strong white flour
- ½ tsp salt
- Pinch of caster sugar
- 1 tsp fast-action yeast
- 100g (4oz) soured cream
- 1 large egg - separated
- Melted butter or vegetable oil for frying
For the salmon and sour cream topping:
- 225g (8oz) smoked salmon, thinly sliced
- 50g (2oz) creme fraiche or sour cream
- Fresh chives or dill, for garnish
Method
1. Heat milk in pan until warm, leave to cool. In a large bowl mix both flours, salt, sugar and yeast.
2. When milk is warm to the touch but not hot, whisk in the soured cream and egg yolk. Make a well in the flour mixture and pour in the milk, whisk to make a batter. Cover and leave in a warm place for 1 hour.
3. Whisk the egg white into soft peaks and fold into the rested batter.
4. Heat frying pan on a medium heat and add oil.
5. Add a ½ tbsp - 1 tbsp of batter per pancake and cook until bubbles form on one side. Flip and cook for a further 30 seconds. Cool on a rack.
6. To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprinking of chives.
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