Tuesday, 7 May 2013

Gluten free dill and smoked salmon blinis

The ultimate party treat!  The extravagant combination of a glass of chilled, bubbly champagne and a smoked salmon blini are the kind of luxuries you can imagine being lavished upon the guests at Toad Hall in the Wind in the Willows.  But perhaps the real beauty in these delectable treats is the simplicity in their creation.

Makes approximately 30

- 12.5g yeast
- 350g gluten free, plain flour
- 285ml milk, lukewarm
- 2 egg yolks
- 145ml milk, tepid
- 4 egg whites, whisked
- chopped fresh dill

- 250g soured cream
- a packet of smoked salmon
- cooked prawns
- 1 lemon
- fresh dill to garnish
- salt and pepper


1. Make a thin paste out of the yeast and 225g of the sifted flour diluted with the lukewarm milk.
2. Leave the paste to ferment for two hours in a warm room atmosphere and then add the rest of the flour (115g), the egg yolk, a pinch of salt, the tepid milk, the chopped fresh dill and mix together without letting it acquire any body.  Finally add the egg whites of four whisked eggs.
3. Let the preparation ferment for half an hour, and when about to serve, cook the blini quickly in the same way as a pancake, in a lightly oiled frying pan, turning once risen and golden.
4. Leave the cooked blini to cool slightly then blob a teaspoon of soured cream on top and arrange the smoked salmon and cooked prawn.
5. Drizzle the blini with lemon, sprinkle with dill and season lightly.  

(recipe adapted from bbc food)

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