Buckwheat yeasted blini
Serving size: Serves 10 or more
Cuisine type: RussianCooking time: Less than 60 minutes
Course: Finger food
INGREDIENTS
175g plain flour
50g buckwheat flour (or just increase plain flour by 50g)
1 sachet (7g) dried yeast
1 teaspoon sugar
1 teaspoon salt
3 eggs, separated
150ml (2/3 cup) sour cream
275ml (1 cup and 1 tablespoon) milk
clarified butter
TO SERVE
hot smoked trout
crème fraiche
red onion thinly sliced
baby capers
dill
black pepper
METHOD
Sift dry ingredients into a large bowl.
Combine egg yolks, sour cream and milk in a second bowl; whisking to thoroughly blend.
Gently whisk wet ingredients into dry ingredients until a smooth batter forms. Stand, covered 30 minutes.
Just before cooking blinis, gently fold in softly beaten egg whites.
To cook blinis; heat a non-stick heated frying pan.
Lightly brush pan with a little clarified butter before adding teaspoons of blini mixture in neat rounds. Do not overcrowd the pan. You can use a squeegee bottle to pipe even rounds of mixture into the pan if desired.
Turn blinis once the surface has just dried out, and the base is lightly browned. Flip and cook 20 seconds on the other side before removing to a plate.
Either serve immediately topped with crème fraiche, hot smoked trout, onion, baby capers, dill sprigs and a grinding of black pepper, or cool and freeze until required.
TO freeze, stack in layers separated by baking paper wrapped in plastic wrap.
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