Starters
International
InternationalSmoked Salmon Blinis
Bite-sized blinis topped with smoked salmon and a creamy finish. The tiers move from shop-bought blinis with soured cream up to homemade buckwheat blinis with house-cured salmon and caviar.
Nut-free
Ultimate version
Homemade buckwheat blinis, beetroot-cured salmon, dill cream and trout caviar.
Per serving£4.38
Total cost£17.50
Time55 min
Ingredients for 4
- Blinis
- 60 g buckwheat flour
- 60 g plain flour
- 150 ml whole milk , warmed
- 4 g fast-action dried yeast
- 1 egg , separated
- 20 g butter , melted, plus more to cook
- sea salt , to taste
- Topping
- 150 g beetroot-cured smoked salmon , thinly sliced
- 100 g creme fraiche
- 1 tbsp fresh dill , finely chopped
- 30 g trout caviar
- 1 lemon , zested
Method
- Whisk the warm milk with the yeast and leave for 10 minutes until frothy, then beat in the flours, egg yolk, melted butter and a pinch of salt to make a batter. Cover and prove for 45 minutes.
- Whisk the egg white to soft peaks and fold gently into the risen batter.
- Cook teaspoons of batter in a buttered non-stick pan over medium heat for about 1 minute each side until golden and puffed, then cool on a rack.
- Mix the creme fraiche with the chopped dill and lemon zest.
- Spoon a little dill cream onto each warm blini and drape with a curl of beetroot-cured salmon.
- Top each with a small spoon of trout caviar and serve immediately.
Equipment
- mixing bowl
- whisk
- non-stick frying pan
- wire rack
The three ways, side by side
Budget
Ready-made mini blinis, smoked salmon trimmings and soured cream.
Better
Sliced smoked salmon, lemon-dill creme fraiche and capers.
Ultimate
Homemade buckwheat blinis, beetroot-cured salmon, dill cream and trout caviar.
