Photography: Con Poulos / Styling: Parvarne Lambert
Blinis are a staple party starter for a reason. Made by topping tiny pancakes with tasty morsels, they can be delicately held in one hand and eaten easily in one bite. Whip up a batch of these blinis with creamy ricotta, layered with smoked salmon, chives and salmon roe to really impress at your next gathering.Â
Ingredients
Method
1.
For the blini, sift flours into a large bowl, add yeast and a pinch of salt, stir to combine and form a well in the centre. Whisk the milk and egg yolks together, then add to flour mixture and stir to combine. Add buttermilk and herbs, stir until a smooth batter forms. Cover and set aside for 1 hour to prove.
2.
Whisk egg whites and a pinch of salt in a separate bowl until soft peaks form, gently fold through the blini batter.
3.
Heat a large non-stick frying pan over medium heat. Brush with butter. In batches, add 2 teaspoons of blini mixture and cook for 2-3 minutes, or until bubbles form on the surface, flip and cook for a further 30 seconds, or until golden. Set aside, wipe out pan and repeat with remaining butter and batter.
4.
Place the ricotta and olive oil in a small food processor. Process until smooth.
5.
Plate up blini topped with ricotta, smoked salmon, salmon roe and extra chives, to serve.
