Baby Smoked Salmon Blinis
|Plain flour||12 Ounce (350 Gram, 3 Cups)|
|Easy blend dried yeast||2 Teaspoon|
|Caster sugar||2 Teaspoon|
|Hot water||13 Fluid Ounce (375 Milliliter, 1 1/2 Cups, Hand Hot)|
|Eggs||2 , separated|
|Hot milk||1⁄2 Pint (300 Milliliter, 1 1/4 Cups, Hand Hot)|
|Butter||1 Ounce, melted (25 Gram, 2 Tablespoon)|
|Medium fat soft cheese||7 Ounce (200 Gram, Scant 1 Cup)|
|Smoked salmon pieces||4 Ounce, finely chopped (100 Gram)|
|Lemon juice||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Lump fish roe||2 Ounce (50 Gram, 1 Small Jar, Danish)|
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).