Fish

Blinis topped with smoked salmon and caperberries

Name: Blinis topped with smoked salmon and caperberries
Yield: 24
Ingredients: 1 cup (250ml) soy milk; 8g sachet dried instant yeast; 1 cup (150g) buckwheat flour; 2 eggs, separated; 1 tbs reduced-fat butter, melted; 1/4 cup mixed herbs (such as parsley and lemon thyme), finely chopped; 2 tsp herbal or vegetable salt; 100g smoked salmon, cut into small pieces; 1/2 cup (140g) light sour cream; 24 caperberries, sliced

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by delicious. team

delicious. team

Oct 03, 2015

Blinis and champagne mean party season must be here!

1 cup (250ml) soy milk
8g sachet dried instant yeast
1 cup (150g) buckwheat flour
2 eggs, separated
1 tbs reduced-fat butter, melted
1/4 cup mixed herbs (such as parsley and lemon thyme), finely chopped
2 tsp herbal or vegetable salt
100g smoked salmon, cut into small pieces
1/2 cup (140g) light sour cream
24 caperberries, sliced

Method

1.

Microwave 1/4 cup (60ml) soy milk on high for 20 seconds. Whisk in yeast. Stand in a warm place for 5 minutes or until bubbles form on surface. Mix remaining milk, flour, yolks, butter, herbs and salt in a bowl. Stir in yeast mixture until well combined. Cover and stand for 15 minutes or until bubbles form again.
2.

In a clean bowl, beat eggwhites to stiff peaks with electric beaters. Fold into yeast mix.
3.

Heat a non-stick frypan over medium heat. Using 1 tbs mixture for each blini, cook in batches for 2 minutes until bubbles form on surface. Turn and cook for 1-2 minutes until golden. Serve with salmon, sour cream and caperberries.