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PrintBUCKWHEAT BLINI
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Sift the flours and salt into a large bowl, adding any bran left in the sieve. Stir in the easy-blend yeast, and then make a well in the centre.
- Pour in the milk and gradually beat in the flour until smooth. Cover with clear film and leave to rise for 1 hour, or until doubled in size.
- Stir in the melted butter and egg yolk. Whisk the egg white in a bowl until stiff and then gently fold in. Cover and leave to stand for 20 minutes.
- Heat 15 ml / 1 tablespoon of the oil in a large, heavy frying pan over a medium heat and drop in about 4 spoonfuls of batter. Cook for 1-2 minutes, or until bubbles appear on top.
- Turn them over and cook for a further 1 minute, or until both sides are brown. Remove the blini from the pan and keep them moist in a folded clean dish towel.
- Repeat the process with the remaining batter, adding a little oil to the pan when needed, to make about 24 blini. Allow to cool.
- Arrange the blini on a serving plate. Use the soured cream and chopped dill to top half of the blini. Spoon 5 ml / 1 teaspoon lumpfish roe on top of the soured cream and dill.
- In another bowl, mix the smoked mackerel, butter and lemon rind together and use to top the remaining blini. Garnish with shredded lemon rind.
- Serve with lemon wedges.
INGREDIENTS
- 75 grams plain Hour
- 50 grams buckwheat or wheat meal flour
- 1/2 teaspoon salt
- 1 teaspoon easy-blend dried yeast
- 175 ml warm milk
- 2 tablespoons butter, melted
- 1 egg, separated
- 3 tablespoons Cooking oil
For the toppings
- 150 ml soured cream
- 2 tablespoons chopped fresh dill
- 4 tablespoons red or black lumpfish roe
- 125 grams smoked mackerel, skinned, boned and flaked
- 4 tablespoons unsalted butter, softened
- Finely grated rind of ½ lemon shredded lemon rind, to garnish lemon wedges, to serve
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