Dead Good Blinis
Light and fluffy homemade blinis paired with luxurious smoked salmon and tangy soured cream is an elegant dish that is perfect for any special occasion. These delicate buckwheat and plain flour blinis are complemented by a hint of chives and served alongside a refreshing salad, making them a delightful appetizer or a light meal. Enjoy the combination of flavors and textures in this sophisticated yet simple recipe.
— Constant Cookbook
Ingredients
- 70g buckwheat flour
- 70g plain flour
- 1/3 tsp baking powder
- 175ml warmed milk
- 1 egg , separated
- 125g butter , plus an extra 1 tsp, melted
- smoked salmon and soured cream, to serve
- 1/3 tsp dried yeast
Instructions
- For the blini mix, tip the flour into a bowl, then season. Make a well in the middle, then add the egg yolk and half the milk. Whisk until smooth, gradually add the rest of the milk, then the butter and chives. Whisk the egg whites until starting to stiffen, then fold into the batter. To cook, lightly grease a frying pan, then sizzle spoonfuls for 2-3 mins on each side until golden, flipping them over when bubbling. Set aside and keep warm.
- Make a dressing in a large bowl with the mustard, vinegar and olive oil. Add the leaves, then toss. Serve the salad, salmon and blinis with some beetroot on the side.
Yield
Makes approximately 30 blini
Nutrition
- Calories: 240 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 1.86 milligram of sodium
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