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For the blinis
55g buckwheat flour
110g strong white flour
5g easy blend yeast (such as Allinson Easy Bake yeast)
160ml crème fraîche
160ml milk
2 medium free-range eggs, separated
Sunflower oil to fry
For the pâté
240g good-quality smoked salmon trimmings
3 tbsp crème fraîche
3 tbsp soured cream
1 tbsp creamed horseradish
Grated zest of ½ lemon, juice of ¼, plus wedges to serve
4 cornichons, finely chopped
Small bunch of fresh dill, chopped, plus a few sprigs to decorate
Method
Sift the flours and 1 tsp salt into a bowl. Stir through the yeast and make a well in the centre. Gently heat the crème fraîche and milk in a small pan until lukewarm.
Add the egg yolks to the warmed milk, mix together, then pour into the well. Whisk to form a smooth batter. Cover the bowl with cling film, then leave in a warm place for 45 minutes until thickened and frothy. Whisk the egg whites until they form medium peaks, then fold through the batter.
Grease the bottom of a heavy-based frying pan with oil and set over a medium heat. Drop tablespoonfuls of the batter, spaced apart, into the hot pan and cook for about 1 minute or until bubbles appear on the top and the underside is golden. Flip over and cook on the other side for another minute. Remove to a plate and repeat in batches with the remaining batter, greasing the pan when necessary. Set aside to cool while you make the pâté.
Whizz half the salmon trimmings in a mini food processor with the crème fraîche, soured cream and horseradish. (Or mince with a sharp knife, then mix.) Season with lots of freshly ground black pepper and a pinch of salt, then stir through the lemon juice and half the zest. Mix in the rest of the salmon, the cornichons and the dill. Taste and season. 5. Spoon into a bowl, then sprinkle with the remaining zest and the extra dill sprigs. Serve with a platter of blinis and lemon wedges for people to help themselves.
55g buckwheat flour
110g strong white flour
5g easy blend yeast (such as Allinson Easy Bake yeast)
160ml crème fraîche
160ml milk
2 medium free-range eggs, separated
Sunflower oil to fry
For the pâté
240g good-quality smoked salmon trimmings
3 tbsp crème fraîche
3 tbsp soured cream
1 tbsp creamed horseradish
Grated zest of ½ lemon, juice of ¼, plus wedges to serve
4 cornichons, finely chopped
Small bunch of fresh dill, chopped, plus a few sprigs to decorate
Method
Sift the flours and 1 tsp salt into a bowl. Stir through the yeast and make a well in the centre. Gently heat the crème fraîche and milk in a small pan until lukewarm.
Add the egg yolks to the warmed milk, mix together, then pour into the well. Whisk to form a smooth batter. Cover the bowl with cling film, then leave in a warm place for 45 minutes until thickened and frothy. Whisk the egg whites until they form medium peaks, then fold through the batter.
Grease the bottom of a heavy-based frying pan with oil and set over a medium heat. Drop tablespoonfuls of the batter, spaced apart, into the hot pan and cook for about 1 minute or until bubbles appear on the top and the underside is golden. Flip over and cook on the other side for another minute. Remove to a plate and repeat in batches with the remaining batter, greasing the pan when necessary. Set aside to cool while you make the pâté.
Whizz half the salmon trimmings in a mini food processor with the crème fraîche, soured cream and horseradish. (Or mince with a sharp knife, then mix.) Season with lots of freshly ground black pepper and a pinch of salt, then stir through the lemon juice and half the zest. Mix in the rest of the salmon, the cornichons and the dill. Taste and season. 5. Spoon into a bowl, then sprinkle with the remaining zest and the extra dill sprigs. Serve with a platter of blinis and lemon wedges for people to help themselves.
