A Festive Treat: Smoked Salmon Blini Recipe

Image Credits: © Daylesford Farm |

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An old favourite, Blini with smoked salmon are always well received at Christmas time. Made with buckwheat, these Blini are gluten free and a healthy boost for your gut with the addition of Daylesford’s organic Kefir. Served with the finest organic Smoked Salmon from their Smokery at the farm and a hearty serving of organic crème fraiche, they are simply irresistible.

DIFFICULTY: MEDIUM | TIME: 1 HR

INGREDIENTS
Makes 18 blinis

FOR THE BLINI
120g buckwheat flour
5g dried yeast
100ml kefir
75ml whole milk
1 egg, separated
Pinch salt
Pinch sugar

FOR THE PICKLED BEETS
2 candy beetroot, peeled and very finely sliced
150g sugar
150g white wine vinegar
2 sprigs dill
4 peppercorns
2 bay leaves
Pinch salt

TO SERVE
crème fraiche
150g smoked salmon, thinly sliced
A little fresh dill

INSTRUCTIONS

Step 1: Begin by making the blini batter. Combine the buckwheat flour, salt, sugar and yeast in a mixing bowl and stir together.

Step 2: Warm the kefir and milk together in a small saucepan until lukewarm (body temperature) and then pour into the flour and yeast mixture.

Step 3: Stir well until you have a completely smooth thick batter. Cover with a tea towel or cloth and leave to one side for 30 minutes.

Step 4: To pickle the beetroot, place the sugar, vinegar, dill, peppercorns, bay leaves and salt in a small saucepan and bring to the boil. Stir to make sure all of the sugar has dissolved and pour over the sliced beetroot in a bowl. Leave to cool.

Step 5: After 30 minutes stir the egg yolk into the blini batter. Beat the egg white until stiff and fold this into the batter until evenly combined.

Step 6: To cook, heat a skillet or a thick based frying pan and lightly grease it with a little oil. Use a dessert spoon to drop the batter into the pan, forming small circles. Cook for 2-3 minutes until bubbles form on the top of the blini. Flip over and cook for 30 seconds longer before removing to a plate or tray.

Step 7: To serve, simply spoon a little crème fraiche onto each blini, followed by a slice of salmon, a wafer of pickled beetroot and sprig of dill.

Bon Appétit

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