Baby Smoked Salmon Blinis Recipe
Ingredients
| 350 g/12 oz/3 cups plain flour | ||
| 10 ml/2 tsp easy blend dried yeast | ||
| Salt | 1 Pinch (PANCAKES:) | |
| 10 ml/2 tsp caster sugar | ||
| 375 ml/13 fl oz/1 1/2 cups hand hot water | ||
| Eggs | 2 , separated (PANCAKES:) | |
| 300 ml/1/2 pt/1 1/4 cups hand hot milk | ||
| 25 g/1 oz/2 tbsp butter, melted Oil | ||
| 200 g/7 oz/scant 1 cup medium fat soft cheese | ||
| Chopped | 100 Gram, finely chopped (FILLING:) | |
| Lemon juice | ||
| black pepper | 1 (FILLING:) | |
| 50 g/2 oz/1 small jar of Danish lumpfish roe | ||
Directions
Sift the flour into a bowl and stir in the yeast, salt and sugar.
Mix with the water to a thick batter.
Cover and leave in a warm place for 30 minutes.
Whisk the egg yolks and milk together and whisk into the batter with the butter.
Whisk the egg whites until stiff and fold in with a metal spoon.
Heat a little oil in a frying pan (skillet) and make three pancakes, using 10 ml/2 tsp of the batter for each one.
Cook for 1 minute on each side until golden.
Wrap in a clean cloth while making the remaining pancakes.
Make the filling.
Beat the cheese until smooth, then mix in the smoked salmon, spike with lemon juice to taste and season with pepper.
Divide the mixture between the centres of the pancakes.
Top each with a little of the lumpfish roe.
Carefully lift up the edges of the pancake to form a boat and secure with a cocktail stick (toothpick).
Mix with the water to a thick batter.
Cover and leave in a warm place for 30 minutes.
Whisk the egg yolks and milk together and whisk into the batter with the butter.
Whisk the egg whites until stiff and fold in with a metal spoon.
Heat a little oil in a frying pan (skillet) and make three pancakes, using 10 ml/2 tsp of the batter for each one.
Cook for 1 minute on each side until golden.
Wrap in a clean cloth while making the remaining pancakes.
Make the filling.
Beat the cheese until smooth, then mix in the smoked salmon, spike with lemon juice to taste and season with pepper.
Divide the mixture between the centres of the pancakes.
Top each with a little of the lumpfish roe.
Carefully lift up the edges of the pancake to form a boat and secure with a cocktail stick (toothpick).
Chef
