Buckwheat Blinis With Salmon Recipes

Ingredients :

7g

1 cup

1/3 cup

3/4 cup

2

20g

300g

50g

150ml

sachet dried yeast

milk

plain flour

buckwheat flour

eggs, separated

butter, melted

oil

smoked salmon, cut into 2cm strips

crème fraiche

pinch of sugar

fresh dill sprigs, to garnish

1. Combine the yeast and sugar in a bowl.
2. Warm the milk over low heat, then gradually stir into the yeast and sugar.
3. Sift the flours and make a well in the centre.
4. Add the egg yolks and warm milk mixture, and whisk until smooth.
5. Cover and leave in a warm place for 45 minutes to prove.
6. Stir in the butter and season.
7. Beat the egg whites with electric beaters until soft peaks form.
8. Fold one third of the egg whites into the batter until combined, then gently fold in the remaining egg whites.
9. Heat 1 tbsp of oil in a frying pan over medium heat.
10. Drop 1 tbsp of batter per blini into the pan and cook for 1 minutes, or until small bubbles form.
11. Turn and cook for 30 seconds, or until golden.
12. Repeat to make 30 blinis.
13. Allow to cool.
14. Using a 6cm butter, trim each blini.
15. Top with a strip of smoked salmon, 1/4 tsp of salmon roe and 1 tsp of crème fraiche.
16. Season with pepper and garnish with the dill.

Makes 30

Protein: 4.5g

Fat: 8g

Carbohydrate: 4g

Dietary Fibre: 0.5g

Cholesterol: 0mg; 39kJ (105cal)

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