One of the Red Team's recipes from the Croke Park challenge
Ingredients
- 70 g buckwheat flour
- 70 g plain flour
- ? tsp baking powder
- 175 ml warmed milk
- 1 egg, separated
- 125 g butter, plus an extra 1 tsp, melted
- 200 g smoked salmon
- caper crème fraiche (see recipe below)
- ? tsp dried yeast
- 3 tblsp chopped chives
- For the caper crème fraiche:
- 2 tblsp capers, rinsed and drained
- 3 tblsp chives, finely chopped
- 1 tub crème fraiche
- zest of ½ lemon
Method
- Sift the buckwheat flour, plain flour and baking powder together.
- Separate the egg, add the yolk to the warm milk with the dried yeast and stir. Whisk this into the dry ingredients to make a smooth batter. Stir in the 1 tsp melted butter. Leave to stand for ½ an hour.
- Whisk the egg white to stiff peaks, gently fold into the batter.
- Clarify the butter by gently melting it in a small pot, pour the clear yellow liquid into a small jug and use this to fry off dessertspoonfuls of batter. Cook on the first side until bubbles form on the surface, flip over and cook. Leave to cool.
- To serve, on each blini put a teaspoonful of caper crème fraiche, arrange a strip of smoked salmon on each and top with finely chopped chives
- Whisk the crème faiche with an electric whisk until it is thick. Stir in other ingredients. Season to taste
