74
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:
9-cm blini or frying pan
14 blinis
Summary of Contents for Ma Cuisine
Page 1: ...Ma Cuisine...
Page 2: ......
Page 17: ...27 Sauces Appetisers...
Page 23: ...Bread Baking...
Page 34: ...Soups...
Page 39: ...Starters...
Page 45: ...Vegetables...
Page 49: ...Fish...
Page 54: ...Meat...
Page 59: ...Desserts...
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