- Serves 2
- Prep Time: 5 mins
- Cook Time: 20 mins
- For the blinis
- 65g Buckwheat flour
- 35g Self-raising flour
- 1 tsp Baking powder
- Pinch of salt
- 1/4 tsp Ground white pepper
- 120ml Milk
- 1 Large, free-range egg – separated
- 25g Melted butter (plus extra for frying)
- Chives, dill, parsley – finely chopped – 2 tsp of each (plus extra for garnish)
- For the topping
- 100g Creme fraiche
- 10g Preserved lemon – flesh discarded – peel finely chopped
- Ground black pepper
- Pinch of salt
- MOWI smoked salmon
Put all the blini ingredients except the egg whites into a bowl and mix with a whisk until combined.
n a separate bowl, whip the egg white to stiff peaks. Stir a third of the whipped egg white into the batter to loosen. Gently fold in the remaining egg white with a large metal spoon.
Put a knob of butter into a 15cm diameter frying pan over a medium heat. Add ½ the batter to the pan. When the bubbles start to set around the edges, gently flip and return to the heat until cooked through. To avoid flipping the top side can also be cooked under a medium grill for 2 minutes. Remove and place on a cooling rack. Repeat with the remaining batter.
Combine all the ingredients for the topping except the salmon in a bowl. Taste and adjust seasoning. Be careful not to over-season as the salmon also provides saltiness.
Place each blini on a plate and divide the topping evenly. Top with smoked salmon slices and sprinkle over the remaining herbs.
Giant herb buckwheat blini with preserved lemon crème fraiche