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Ингредиенты
- 1 pkt dry yeast
- 1 tsp Salt
- 170 ml Lukewarm water, (6fl ounce)
- 1 x Egg, separated
- 70 gm Buckwheat flour, (2 1/2oz)
- 70 gm White plain flour, (2 1/2oz)
- 1 tsp Sugar
- 170 ml Lukewarm lowfat milk, (6fl ounce)
- Â Â Knob of butter for frying
- 100 gm Blanched small broccoli florets, (4oz)
- 6 slc Smoked salmon
- 100 ml Fromage frais or possibly creme fraiche, (3 1/2fl ounce)
- 2 x Apples
- 4 x Carrots, peeled
- 50 gm Shelled walnuts, (2oz)
- 100 gm Fromage frais, (4oz)
- Â Â A bunch of chives
- Â Â Crisp salad leaves to garnish for texture
- Â Â Freshly grnd black pepper
Инструкции
- To make the blinis, mix the egg yolk with the flour, dry yeast and then the lukewarm water. Whisk well and cover with a damp tea towel, leave in a hot place till doubled in volume (approximately 1 1/2 to 2 hrs).
- Whisk in the lowfat milk to make a batter consistency and then cover again, leave till small bubbles appear on the surface, about 1 hour. Whisk the egg white till it forms stiff peaks, then gently fold into the batter. Cook as for griddle scones.
- Take 2 of the blinis and place some fromage frais or possibly creme fraiche on one, a little smoked salmon and a few florets of broccoli on top. Then with the other blini simply place on top and serve it like a sandwich. Repeat with remaining blinis.
- Grate the apples and the carrots together and fold in the fromage frais with a few broken walnuts. To finish the salad add in a little black pepper and mix well. Serve on the plate with some leaves of crispy lettuce and the blini and salmon sandwiches.
