Operation Manual

74
To make the blini batter
01. Stir the yeast into the warm (35 °C) milk with a fork until it dissolves. Allow to rest
for 1 minute.
02. Separate the eggs.
03. Put the flour, salt, egg yolks and yeast liquid in the main bowl fitted with the dough
blade. Process for 30-60 seconds.
04. Beat the egg whites in the bowl with the whisk for 5 minutes, remembering to remove
the pusher before you begin.
05. Gently fold the cream into the dough, followed by the egg whites, using the spatula.
06. Heat the blini pan, brush with butter and cook each blini for 1 minute on each side.
To make the sauce
07. Put the cream in the mini bowl, followed by the cream cheese, lemon juice, salt and
dill in that order.
08. Blend for 30 seconds and set aside in the fridge.
09. To serve, top each blini with a spoonful of sauce and add a
morsel of smoked salmon or a heap of salmon roe.
Salmon blinis
STARTERS
Blini batter
250g plain flour
250ml milk
25g thick crème fraîche
25g butter
7g fresh yeast*
3 eggs
1 pinch salt
Sauce
300g thick crème fraîche
200g St Moret
®
or Philadelphia
®
cream cheese
1 tsp salt
2 sprigs dill
Juice of 1 lime
Smoked salmon or salmon roe
Preparation: 10 min Resting: 1hr Cooking: 2 min per blini
Equipment: 9-cm blini or frying pan
14 blinis