BUCKWHEAT BLINI, SMOKED SALMON, CRÈME FRAÎCHE, CITRUS CAVIAR

METHOD

Step 1

Sift both flours together with salt. Add yeast.

Step 2

Gently warm milk and crème fraiche. Add egg yolks and whisk.

Step 3

Pour over flour, whisk until thick batter.

Step 4

Cover and leave in warm spot for 1 hour.

Step 5

Whisk egg whites and fold into batter. Cover and leave in warm spot for 1 hour.

Step 6

Heat pan, spray with oil and place tablespoons of batter in pan. Flip after 30 seconds and cook on other side. Repeat with remaining batter.

Step 7

Portion each slice of salmon into 3 strips.

Step 8

To assemble, place crème fraîche on blini, top with smoked salmon and finger lime.

Step 9

Garnish with micro herbs.

Ingredients:

• 400g Tassal Smoked Salmon
• 200ml crème fraiche
• 2 finger lime
• micro herbs to garnish
• blini
  • 125g plain flour
  • 40g buckwheat flour
  • 3g salt
  • 7g dried yeast
  • 175ml milk
  • 150ml crème fraîche
  • 10g sugar
  • 2 egg whites
  • spray oil