Blinis
These are the ultimate cocktail party canapé and make a great one bite treat with a topping of your choice.
Ingredients
for the fermentation
- 1.25 mls yeast
- 13 g bread flour sifted
- 125 mls milk warmed
for the blinis
- 1 egg separated
- 62 g bread flour sifted
- 75 mls milk warmed
- Pinch of salt
- 25 mls crème fraîche
- 15 g butter melted
Method
for the fermentation
- Place the yeast, flour and milk into a large jug
- Whisk together and leave to ferment for 20 minutes
for the blinis
- Add the egg yolk, bread flour, milk and salt and whisk in
- Leave to stand for 1 hour
- Whisk the egg whites until stiff
- Add the mixture, together with the
- Whisk in until everything is properly combined
- Heat a griddle pan and lightly oil
- Using a tablespoon measure, pour the batter onto the griddle
- When bubbles start to form leave for 30 seconds before turning over
- Cook for a further minute
- Transfer the cooked blinis to a plate
- Brush with the melted butter
Notes
I used peppered mackerel for half and cured salmon for the rest.