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Jane & Terry Smith
Kent, UK
June 2010
Walnut Grove Recipes
Blinis with Smoked Salmon
Makes approx 15 depending on size
- 175g wholemeal flour
- 1 tbs caster sugar
- ½ tbs salt
- 100g butter (melted)
- 2 eggs
- 105ml full fat milk
- 5g fresh yeast
- 2 tbs fresh dill chopped
- crème fraîche to garnish
- smoked salmon (½ slice per blini)
Method
1. In a large mixing bowl add the flour, sugar, salt, melted butter and the two egg yolks (reserve the egg whites for later).
2. Warm the milk until it is medium hot, it must not be scalding, dissolve the yeast into the warm milk with a whisk.
3. Beat the milk into the bowl with the dry ingredients, butter & yolks and beat until smooth. Leave in a warm place to prove until it has doubled in size.
4. Beat the egg whites until they form peaks, then fold into the mixture with the chopped dill.
5. Heat a non-stick frying pan with about ½cm of cooking oil until it is hot and then using a teaspoon, drop spoon-fulls of the mixture into the pan. Cook until golden brown on both sides then transfer to absorbant paper towels to rest until you are ready to use.
6. To fold the smoked salmon, first cut the salmon into a strip approx 10cm wide, then holding both ends, twist one end and then gently wrap it around your finger. Place carefully on your blini, garnish with a bit of crème fraîche and a sprig of dill.
Serving Suggestions
Makes perfect canapès, or if you make larger blinis you could serve them as a starter.
Advanced Preparation
The blinis need to be cooked when the batter is ready and you have added the egg whites, and they are best cooked just before serving.
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