Blini with salmon roe

AT A GLANCE

  • Serves 40 people

  • 1 tsp dried yeast
  • 110 gm (¾ cup) plain flour
  • 90 gm (¾ cup) buckwheat flour
  • 1 egg, separated
  • 40 gm (2 tbsp) unsalted butter, melted
  • ½ tsp white sugar
  • 185 ml (¾ cup) lukewarm milk
  • 1 small white onion, finely chopped
  • 175 gm salmon roe
  • 3 hard-boiled eggs, separated, whites chopped, yolks passed through a sieve
  • To serve: Crème fraîche or sour cream
01   Combine yeast and 190ml warm water in a large bowl, stir to dissolve, then stand in a warm place for 10 minutes or until foamy. Slowly whisk in plain flour, then cover with a clean tea towel and stand in a warm place for 1 hour or until doubled in size.
02   Meanwhile, in a separate bowl combine buckwheat flour, raw egg yolk, 1½ tbsp melted butter, sugar, milk and ½ tsp sea salt and whisk to combine, then gently fold into yeast mixture. Cover and stand in a warm place for 1 hour or until risen by half.
03   Whisk raw eggwhites until soft peaks form and fold through batter. Heat a heavy-based frying pan over medium heat, brush with remaining butter and cook tablespoonfuls of batter, in batches, for 1-2 minutes or until bubbles appear, then turn and cook for another minute or until cooked through. Keep warm.
04   Serve blini with onion, salmon roe, hard-boiled egg and crème fraîche.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

ELODIE RAMBAUD

FEATURED IN

Nov 2007

Nov 2007

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