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Wednesday, December 26, 2012,10:44 PM by
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SMOKED SALMON BLINIS

Makes :
24

Preparation Time :
1 hour

Cooking Time :
20 minutes

Preparation Method :

  • The Blinis: Stir in the all-purpose flour, yeast and sugar together in a bowl. Slowly add the water, and make a wet, lumpy batter.
  • Beat until the batter is smooth, then stir in the buckwheat flour, cover the bowl tightly with a kitchen towel, and set aside for an hour.
  • Mix the creme fraiche with the lemon rind, chives and pepper to taste. Cover and chill until ready.
  • Stir the milk, butter and egg yolk together with a generous pinch of salt and pepper, then add to the batter, stirring well until blended.
  • Beat the egg white in a separate bowl until soft peaks form and then fold into the batter.
  • Heat a large frying pan over medium heat, Brush the surface all over with vegetable oil.
  • Fill a tablespoon full with the batter, then drop the batter onto the hot surface, add as many more as will fit in the pan.
  • Cook for a minute or until the top surface is covered with air holes and the bottom is golden brown and set.
  • Use a palette knife to flip over the blinis and cook until set and golden brown. Transfer to a heatproof plate and keep warm in a low oven while you cook the remaining batter.
  • Arrange the warm, blinis on a platter and top each with 2 teaspoons of the chilled creme fraiche.
  • Lay the salmon strips over the creme fraiche and add a little piece of chive to each, serve.

INGREDIENTS

  • 75 grams creme fraiche
  • Finely grated rind of 2 lemons
  • 50 grams very finely snipped fresh chives
  • Pepper, to taste
  • 50 grams smoked salmon, very finely sliced

The Blinis

  • 75 grams all-purpose flour
  • 1 teaspoon active dry yeast
  • ½ teaspoon sugar
  • 150 ml warm water
  • 75 grams buckwheat flour
  • 100 ml warm milk
  • 45 grams butter, melted and cooled
  • 1 large egg, separated
  • Salt and pepper, to taste
  • Sesame oil, for cooking

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