Smoked salmon blinis with caviar

PT45M

PT1H

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Ingredients

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Blinis

  • 150g of wholemeal flour, stoneground if possible
  • 7g of fast-action dried yeast
  • 2 eggs, beaten
  • 400ml of milk, warmed slightly
  • 4 egg whites
  • 2 pinches of salt
  • 1 pinch of sugar
  • 4 tsp sunflower oil
  • 2 tsp unsalted butter

Smoked salmon topping

1
Place the flour in a large mixing bowl and mix in the dried yeast, a pinch of salt and a pinch of sugar. Add the whole eggs and warm milk, then mix well until everything is fully combined
  • 150g of wholemeal flour, stoneground if possible
  • 7g of fast-action dried yeast
  • 1 pinch of salt
  • 1 pinch of sugar
  • 2 eggs, beaten
  • 400ml of milk, warmed slightly
2
Cover the bowl with cling film and set aside somewhere warm to rise for up to an hour, or until the mixture has doubled in size
3
After this time, place the egg whites in a clean bowl and beat with the remaining pinch of salt until just firm. Gradually add to the flour mixture, folding carefully so as not to beat out too much air
4
Preheat the oven to 200°C/gas mark 6
5
To cook, place a blini pan over a medium heat with 1 tsp of oil and ½ tsp of butter. Drop 2 large spoonfuls of the mixture into the pan to cover the base completely and cook for 2–3 minutes until just set on the bottom
  • 1 tsp sunflower oil
  • 1/2 tsp unsalted butter
6
Transfer the pan to the preheated oven and bake for 4 minutes. Loosen the blini in the pan and flip over to reveal the underside then return to the oven to finish cooking for 2 minutes
7
Set aside to cool while repeating the process to make 4 blinis in total. Alternatively, the blinis can be cooked in 4 separate pans
  • 3 tsp sunflower oil
  • 1 1/2 tsp unsalted butter
8
To serve, spread each blini with a spoonful of cream cheese, topping with a slice of smoked salmon and a teaspoon of caviar. Scatter over the dill fronds to garnish and finish with a grinding of black pepper
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