Blini with Smoked Salmon or Salmon Roe
Recipe from Gourmet Traveller.
(Makes about 40)
- 1 tsp dried yeast
- 110gm (3/4) cup plain flour
- 90 gm (3/4) cup buck wheat flour
- 1 egg separated
- 40gm (2 tbsp) unsalted butter, melted
- ½ tsp white sugar
- 185 gm salmon roe
- 1 small white onion chopped
- 3 hard boiled eggs, separated, whites chopped, yolks passed though a sieve
- crème fraiche or sour cream to serve.
Combine yeast and 190ml warm water in a large bowl, stir to dissolve, then stand in a warm place for 10 minutes or until foamy. Slowly whisk in plain flour, then cover with a clean tea towel and stand in a warm place for 1 hour or until doubled in size.
Meanwhile, in a separate bowl combine buckwheat flour, raw egg yolk, 1 ½ tbsp melted butter, sugar, milk and ½ tsp sea salt and whisk to combine, then fold gently into yeast mixture. Cover and stand in a warm place for 1 hour or until risen by half.
Whisk raw egg whites until soft peaks form and fold through batter.
Heat a heavy based frying pan over a medium heat, brush with remaining butter and cook tablespoonful of batter in batches, for 1-2 minutes or until bubbles appear, then turn and cook for another minute or until cooked through. Keep warm.
Serve blini with onion, salmon roe, hard boiled egg and crème fraiche.