Blinis are made with a pancake batter usually containing buckwheat or wholemeal flour and yeast. They’ve been making them in Russia for more than a thousand years. They are traditionally served with caviar and vodka, or as a popular canape topped with smoked salmon. This savoury pancake tastes rich and nutty — larger ones make the perfect finger food for blokes and can be finished off with any sort of savoury or sweet toppings. Makes 25 medium-sized blinis.
Ingredients
| 300 ml | Milk, warm |
| 5 g | Active dried yeast, use instant yeast |
| 1 | Egg, separated |
| 125 g | Plain flour |
| 100 g | Wholemeal flour |
| ¾ tsp | Fine salt |
| 1 to fry | Grapeseed oil, or rice bran oil |
| 1 | Avocado |
| 2 tsp | Lemon juice |
| 2 | Chorizo sausages, thinly sliced (Main) |
| ½ cup | Crème fraîche |
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Directions
- Pour the warm milk on to the yeast, whisk well and leave for 5 minutes.
- Whisk in the egg yolk. Place the flours together in a separate bowl, make a well then pour in the liquids and whisk to form a smooth batter. Sprinkle over the salt and cover with cling film.
- Leave in a warm place for 1 hour or until it is risen and bubbly on the surface.
- Whisk the egg white to form firm peaks then gently fold this into the batter. Place a large non-stick frying pan on a medium heat and brush with a little oil.
- Spoon large dollops of batter into the pan. Cook for 2 minutes or until the tops are bubbling with small holes. Carefully flip over and cook for another minute. Brush a small amount of extra oil on the pan and continue cooking the remaining batter.
- Cut the avocado in half, remove the stone, scoop out the flesh, puree with lemon juice, season with salt to taste.
- Cook the chorizo on a medium heat in a large non- stick frying pan for 1 minute. Remove and place on paper towels
- Spread avocado puree on to blinis, top with slices of chorizo and spoon on a dollop of creme fraiche.
