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Blini with salmon roe


You'll need

1 tsp dried yeast 110 gm (¾ cup) plain flour 90 gm (¾ cup) buckwheat flour 1 egg, separated 40 gm (2 tbsp) unsalted butter, melted ½ tsp white sugar 185 ml (¾ cup) lukewarm milk 1 small white onion, finely chopped 175 gm salmon roe 3 hard-boiled eggs, separated, whites chopped, yolks passed through a sieve To serve: Crème fraîche or sour cream

Method

  • 01
  • Combine yeast and 190ml warm water in a large bowl, stir to dissolve, then stand in a warm place for 10 minutes or until foamy. Slowly whisk in plain flour, then cover with a clean tea towel and stand in a warm place for 1 hour or until doubled in size.
  • 02
  • Meanwhile, in a separate bowl combine buckwheat flour, raw egg yolk, 1½ tbsp melted butter, sugar, milk and ½ tsp sea salt and whisk to combine, then gently fold into yeast mixture. Cover and stand in a warm place for 1 hour or until risen by half.
  • 03
  • Whisk raw eggwhites until soft peaks form and fold through batter. Heat a heavy-based frying pan over medium heat, brush with remaining butter and cook tablespoonfuls of batter, in batches, for 1-2 minutes or until bubbles appear, then turn and cook for another minute or until cooked through. Keep warm.
  • 04
  • Serve blini with onion, salmon roe, hard-boiled egg and crème fraîche.

At A Glance

  • Serves 40 people
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At A Glance

  • Serves 40 people

Featured in

Nov 2007

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