Dish of 22 Jul 2008

BLINI WITH SMOKED SALMON

6 servings

These little yeast pancakes are melt in the mouth good and is such a treat served with smoked salmon and a good dollop of sour cream. Traditionally, these Russian pancakes are made with buckwheat four, but I used Nutty Wheat flour and was very pleased with the result. My son loves them served with honey.

10 gm instant yeast
5 ml (1 teaspoon) sugar
300 gm (2 ½ cups) cake flour
75 gm (1/2 cup) Nutty Wheat flour
500 ml (2 cups) luke warm milk
3 eggs, separated
45 ml (3 tablespoons) melted butter
45 ml (3 tablespoons) sour cream
pinch of salt
pinch of sugar
melted butter mixed with a bit of vegetable oil for frying
smoked salmon, sour cream and capers to serve

1. Combine the yeast, sugar, cake flour and Nutty Wheat flour in the bowl of a mixer. Add the milk and mix with the dough attachment until you have a soft dough. Continue mixing until the dough in nice and smooth, about 5 minutes. The dough will be soft. Cover the dough in the mixing bowl with plastic wrap and set aside in a warm place until the dough has doubled in size. (About 2 hours)
2. Beat in the eggs yokes, melted butter and a good pinch of salt and sugar. Mix until smooth.
3. Beat the egg whites until soft peaks form. Fold carefully into the dough. Set aside for 30 minutes.
4. Heat the melted butter and oil mixture in a large frying pan. Cook spoonfuls of the dough in the frying pan until golden on both sides.
5. Serve topped with slices of smoked salmon, sour cream and a few capers.

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