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
- crème fraiche
- 150g Daylesford Smoked Salmon, thinly sliced
- A little fresh dill
An old favourite, blini with smoked salmon are always well received at Christmas gatherings. Made with buckwheat, these blini are gluten free and a healthy boost for your gut with the addition of our organic kefir. Served with our new organic smoked salmon from our Smokery at the farm and a hearty serving of our delicious organic crème fraiche, they are irresistible.
Find out more about boosting your gut health this winter.
METHODDIFFICULTY: Medium 1 HR
Begin by making the blini batter. Combine the buckwheat flour, salt, sugar and yeast in a mixing bowl and stir together.
Warm the kefir and milk together in a small saucepan until lukewarm (body temperature) and then pour into the flour and yeast mixture.
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.
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.
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.
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.
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.