Smoked salmon buckwheat blinis

These adorable blinis, served with a tart celeriac remoulade, is Valentine Warners recipe for a party success
By Valentine Warner
Smoked salmon buckwheat blinis
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 45 minutes
  • Effort: medium

Ingredients

For the mayonnaise

  • 3 egg yolks
  • 2 tsp Dijon mustard
  • 1 tsp wholegrain mustard
  • 1 tsp caster sugar
  • 1 lemon, juice only
  • 50 ml olive oil
  • 250 ml sunflower oil

For the blinis

  • 300 g plain flour
  • 300 g buckwheat, flour
  • 7 g dry yeast
  • 1 tbsp caster sugar
  • 800 ml lukewarm milk
  • 3 eggs, separated
  • butter, for frying

For the remoulade

  • 500 g celeriac
  • 200 ml mayonnaise, (see above)

For the blini toppings

  • 2 hard-boiled eggs
  • 2 cooked beetroot
  • 350-400 g smoked salmon, sliced
  • 1 lemon, juice only

Method

1. For the mayonnaise: place the egg yolks, mustard, 2 tsp sea salt, a grinding of black pepper and lemon juice into a food processor and blend to combine. With the motor running, pour in the oils in a very thin, steady stream. If the mayonnaise becomes too thick before all of the oil has been incorporated, add a splash of hot water then continue to add the oil. Scrape into a bowl and set aside.

2. For the blinis: sift the flours and a good pinch of salt into a large mixing bowl. Mix the yeast and sugar with the warmed milk in a smaller bowl and stir until dissolved. Set aside until the milk mixture begins to froth.

3. Add the egg yolk to the milk and whisk until well combined. Transfer the mixture to the flour bowl and whisk until smooth and well combined.

4. In a clean bowl with a clean whisk, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the batter mixture until just combined.

5. Melt a little knob of butter in a heavy-based frying pan (or blini pan if you have one). Once foaming, drop in tablespoonfuls of the blini batter to create circles 2 inches in diameter (you can use a ring mould placed into the pan for more uniform blinis). Fry until bubbles begin to appear on the surface, then flip over and cook for about 30 seconds, or until golden-brown underneath and cooked through. Transfer the blinis to a wire rack to cool. Repeat with the remaining batter, brushing the pan with more butter as needed.

6. For the celeriac remoulade: peel the celeriac and cut into pieces that are manageable to be used on a mandoline. Thinly slice the celeriac on the mandoline, then stack four slices on top of each other and cut them into thin julienne with a sharp knife.

7. Mix the celeriac with the mayonnaise in a bowl and set aside for the flavours to infuse.

8. For the blini toppings: grate the hard boiled eggs into a small bowl. Thinly slice the cooked beetroot using a mandoline. Using a round cutter, cut out circles that are roughly the same size as the blinis. Cut the smoked salmon into small slices to fit on top of the blinis.

9. To serve, place a slice of beetroot on top of each blini and add a tiny pinch of salt on top. Place a small spoonful of celeriac remoulade on top, followed by a slice of smoked salmon. Squeeze some lemon juice on top and sprinkle over the grated egg and a grinding of black pepper.

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