FOR THE BLINIS
- 125g crème fraîche
- 150ml milk
- 2 large eggs, separated
- 75g buckwheat flour
- 125g plain flour
- 1 tsp instant dry yeast
- 25g butter
- 250g crème fraîche
- finely grated zest of 1 lemon
- about 225g sliced smoked salmon
- handful watercress
- caviar, optional
- For the blini mixture, heat crème-fraîche and milk in a pot, stirring until just warm. Whisk in egg yolks. In a large bowl, mix flours, yeast and ¼ tsp salt. Add milk mixture; mix well. Cover and leave to rise in a warm place for 1 hour.
- In a separate bowl, whisk egg whites until holding medium peaks. Fold/stir into yeast mixture. Re-cover; put in warm place for 1 hour.
- Melt some of the butter in a large frying pan over a medium heat. Spoon in blini mixture to make rough 10 to 12,5cm rounds, spacing a little apart. Fill pan until full. Cook for a few minutes until golden on base and bubbles are set on top. Carefully flip, then cook until golden and cooked through. Transfer to a wire rack to cool. Continue with rest of butter and blini mixture to make 8 blinis.
- Mix crème-fraîche and lemon zest with some seasoning.
- To serve, transfer blinis to a platter or eight plates. Divide crème-fraîche mixture among blinis and spread slightly. Top each with salmon, watercress, black pepper and caviar, if using. Serve.
- EACH SERVING: 1 500kJ, 13g protein, 25g fat (15g saturated), 20g carbohydrate (2g total sugars), 1g fibre.
- GET AHEAD: Prepare to end of step 4 up to a day ahead. Once cool, cover and chill blinis. Cover crème-fraîche mixture; chill. To serve, allow blinis to come to room temperature; assemble up to 20 minutes ahead.
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