Name: Buckwheat blinis with smoked salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/3 cup (50g) buckwheat flour; 2/3 cup (100g) plain flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup (185ml) milk; 1 large egg (70g), lightly beaten; 90 gram unsalted butter, melted; 1 tablespoon snipped dill, plus extra sprigs, to serve; 1/3 cup (80g) light sour cream; 250 gram smoked salmon slices; freshly cracked black pepper, to taste; lemon wedges, to serve

Buckwheat blinis with smoked salmon

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Makes 24 Item

Prep

10M

Cook

20M

Total

30M

Ingredients

1/3 cup (50g) buckwheat flour

2/3 cup (100g) plain flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup (185ml) milk

1 large egg (70g), lightly beaten

90 gram unsalted butter, melted

1 tablespoon snipped dill, plus extra sprigs, to serve

1/3 cup (80g) light sour cream

250 gram smoked salmon slices

freshly cracked black pepper, to taste

lemon wedges, to serve

Method

1.Sift flours with baking powder and salt into a bowl.

2.Make a well in centre. Add milk, egg, 2 tablespoons butter and snipped dill; whisk wet ingredients together, gradually drawing in dry ingredients until smooth.

3.Heat a large frying pan on medium; brush with a little remaining butter.

4.Cook tablespoons of batter, in batches, 1-2 minutes each side, until golden.

5.Top warm blinis with sour cream, smoked salmon, a grinding of pepper and dill sprigs. Serve with lemon wedges.

Reheat blinis on a baking tray lined with baking paper in a hot oven for 5 minutes. They will become crisp while remaining beautifully moist inside.
Note

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Ingredients

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