from Tatiana's notebook · Light meals
Blinis topped with Smoked Salmon and Creme Fraiche
Blinis are great, a savoury treat that can be topped with any number of things and are versatile enough to make a great breakfast or can even be served on their own as canapés.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 2 hour 40 min
Jump to the methodAdded August 2011
You'll need
- 175g Plain flour
- 55g Buckwheat flour
- 1 tsp salt
- 1 tsp dried yeast
- 200ml Creme Fraiche
- 225ml milk
- 2 eggs (yolks separated from the whites)
- Smoked salmon sliced
- 2 tbsp crème fraiche
- 1 tbsp chopped chives
- Salt and white pepper to taste
Method
Place the milk and crème fraiche in large saucepan. Heat the milk-cream mix until lukewarm.
Meanwhile, while the milk is heating, mix all dried ingredients in a large bowl.
Heat the milk and cream 
Mix the ingredients and set aside Add the milk and cream to the dried ingredients as well as the two egg yolks. Mix well. Cover the bowl with cling film and leave it in a warm place for at least one hour.
After the first hour has past and the mixture has had a chance to rise, whisk the two egg whites until soft peak stage. Fold them into the blinis mix before covering the bowl with cling film and leaving it to rest for another hour in a warm place.
Fold in the egg white 
Start to cook the batter Preheat a pan and put a little oil. For large blinis, place one large tablespoon of the mixture in the hot pan. For the cocktail version of the blinis, place ½ a tablespoon of the mixture in the pan. Two or three blinis can be cooked at the same time.
Cook the blinis for about one minute. The blinis are ready to be flipped when small bubbles appear around the edges. The second side of the blinis should take ½ a minute to be cooked.
Flip the blinis to cook the other side 
Mix the crème fraiche with the bulk of the chives and season to taste with the salt and pepper.
Place a slice of smoked salmon on the top of each blinis and add a dollop of crème fraiche just before serving and garnish with the remaining chives.
