ingredients
serves 4
1 scant cup buckwheat flour
1 cup All purpose flour
pinch of salt
1 tbsp easy-blend dried yeast
2 eggs
1 1/2 cups warm milk
1 tbsp melted butter,
2/3 cup creme fraiche
3 tbsp chopped fresh dill
1/2 pound smoked salmon, thinly sliced
fresh dill sprigs, to garnish
method
1. Mix together the flours in a large bowl with salt. Sprinkle in the yeast and mix. Separate one egg. Whisk together the whole egg and the yolk, the warmed milk and the melted butter.
2. Pour the egg mixture on to the flour mixture. Beat well to form a smooth batter. Cover with clear film and leave to rise for 1 — 2 hours.
3. Whisk the remaining egg white until it holds stiff peaks, and fold into the batter.
4. Preheat a heavy-based skillet or griddle and brush with melted butter. Drop tbsps of the batter on to the pan, spacing them well apart Cook for about 40 seconds, until bubbles appear on the surface.
5. Flip over the blinis and cook for 30 seconds on the other side. Wrap in foil and keep warm in a low oven. Repeat with the remaining mixture, buttering the pan each time.
6. Mix together the creme fraiche and the chopped fresh dill. Serve the blinis topped with the slices of smoked salmon and the dill cream. Garnish each of the blinis with sprigs of fresh dill before serving.
