MAGIMIX Ma Cuisine CS 5200, Instructions For Use Manual

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To make the blini batter
0 1. Stir the yeast into the warm (35 °C) milk with a fork until it dissolves. Allow to rest
for 1 minute.
0 2. Separate the eggs.
0 3. Put the flour, salt, egg yolks and yeast liquid in the main bowl fitted with the dough
blade. Process for 30-60 seconds.
0 4. Beat the egg whites in the bowl with the whisk for 5 minutes, remembering to remove
the pusher before you begin.
0 5. Gently fold the cream into the dough, followed by the egg whites, using the spatula.
0 6. Heat the blini pan, brush with butter and cook each blini for 1 minute on each side.
To make the sauce
0 7. Put the cream in the mini bowl, followed by the cream cheese, lemon juice, salt and
dill in that order.
0 8. Blend for 30 seconds
and set aside in the fridge.
0 9. 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: 9cm blini or frying pan
14 blinis