Hot smoked salmon blinis with horseradish cream

28 December 2018

Hot and spicy little blinis with horseradish cream and flaked smoked salmon.

Preparation time

30 minutes, plus rising

Cooking time

15 minutes

Makes

20



Ingredients

  • 100g buckwheat flour
  • 60g strong white bread flour
  • 1¼ tsp salt
  • 7g fast action dried yeast
  • 310g crème fraîche
  • 180ml milk
  • 2 eggs, separated
  • 2 tbsp creamed horseradish sauce
  • ½ cucumber, halved lengthways
  • 3 tbsp white wine vinegar
  • 1 tbsp honey
  • 1-2 tsp unsalted butter
  • 3 x 150g packs kiln roasted salmon, flaked
  • Small handful dill fronds, to serve

Method

1. Sieve the flours and 1 tsp salt into a large bowl; stir in the yeast. Put 140g crème fraîche and the milk in a pan over a medium heat. Stir until warm but not hot, remove from the heat and whisk in the egg yolks until smooth. Add to the flour mixture and mix into a thick, wet batter. Cover with a clean tea towel; leave to rise in a warm spot for 1 hour, until bubbly.

2. Whisk the egg whites to stiff peaks, then fold into the batter. Cover and leave to rise for 1 hour. Meanwhile, mix the remaining 170g crème fraîche with the horseradish; set aside. Thinly slice the cucumber, transfer to a bowl and mix with the vinegar, honey and the remaining ¼ tsp salt. Set aside.

3. Put a large non-stick pan over a medium-high heat and add ½ tsp butter. Once the pan is very hot, dollop in 2 tbsp batter per blini, taking care not to overcrowd the pan. Fry for 1-2 minutes, until just set and golden on the base, then flip over and fry for another 30-40 seconds until golden. Transfer to a wire rack to cool and continue with the remaining batter, wiping the pan clean and adding more butter for each batch. To serve, dollop 2 tsp horseradish cream on each blini and top with some salmon, some cucumber and a little dill. Season and serve immediately.

Recipe and image courtesy of Waitrose & Partners

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