Buckwheat blini with smoked salmon

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 
Difficulty
Easy
Dietary
Nut-free

A recipe from the Good Food collection.

Ingredients

Blini

2 tsp instant dried yeast

a pinch of caster sugar

250ml (1 cup) milk, warmed

100g (¾ cup) buckwheat flour

60g (½ cup) plain flour

2 eggs, separated

20g unsalted butter

80ml (⅓ cup) vegetable oil

150g (⅔ cup) crème fraîche or sour cream

300g smoked salmon, cut into 2cm strips

50g salmon roe

dill sprigs, to garnish

Method

1. To make the blini, put the yeast and sugar in a small bowl and gradually stir in the warm milk. Sift the flours into a large bowl and make a well in the centre. Add the egg yolks and yeast mixture to the well, then whisk until a smooth batter forms. Cover with plastic wrap and leave in a draught-free place for 45 minutes.

2. Melt the butter, allow to cool slightly, then stir into the batter. Season to taste with sea salt and freshly ground pepper.

3. In a clean, dry bowl, beat the egg whites using electric beaters until soft peaks form. Fold one-third of the egg white into the batter, then gently fold in the remaining egg white until just combined.

4. Heat 1 tablespoon of the oil in a large, heavy-based frying pan over medium heat. Drop half-tablespoonfuls of the batter into the pan, leaving 3cm in between each blini. Cook for 1 minute, or until bubbles form on the surface. Turn and cook for 30 seconds, or until golden. Remove to a plate and repeat with the remaining batter, adding a little more oil to the pan as needed.

5. Leave the blini to cool completely.

6. Spread 1 teaspoon of crème fraîche on each blini and arrange a strip of smoked salmon on top. Spoon ¼ teaspoon of salmon roe on top, garnish with a dill sprig and serve.

7. Blini are best eaten the day they are made. Without the topping they can be frozen in an airtight container for up to 4 weeks.