You need buckwheat flour to make proper blinis. Sift this, along with the plain flour and a large pinch of salt, into a large bowl. Meanwhile, heat the milk gently (I need to use goat's milk because of my lactose allergy - it works well in this recipe), add the sugar and make the yeast with it. Allow to stand in a warm place for 10min before using. Whisk the eggs as much as you can into the flour, then add a tablespoon of melted butter and keep whisking. Finally, add the yeasty milk and whisk that it. Cover with a wet towel and allow to stand in a warm place for an hour. I usually turn the oven on for 5min, then turn it off and put the bowl in there. Fry the blinis in more butter, and place in a warm oven to keep warm before you serve them, but don't wait too long as they have a tendency to go hard. Serve with smoked salmon, sour cream and dill, sprinkled with a touch of black pepper. Or caviar if that's how you roll
Ingredients (makes 14-16 blinis)
100g buckwheat flour
100g plain flour
2 eggs
Large pinch of salt
100 g butter
300ml milk
25g dried yeast
1 teaspoon sugar
100g good quality smoked salmon
250g sour cream
Handful chopped dill
Black pepper
hmmm this fish recipe looks amazing
ReplyDeletethanks i hope you try it :)
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