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Baby Smoked Salmon Blinis

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For pancakes
  Plain flour 12 Ounce (350 Gram, 3 Cups)
  Easy blend dried yeast 2 Teaspoon
  Salt 1 Pinch
  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)
  Oil 1 Tablespoon
For filling
  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).

Recipe Summary

Side Dish

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Baby Smoked Salmon Blinis Recipe