For the blinis
|350 g g||flour flour|
|3 g g||salt salt|
|10 g g||dried yeast dried yeast|
|50 g g|| butter
(plus extra for cooking)
|285 ml ml||whole milk whole milk|
Impress your guests with this homemade blini recipe by top chef Gabriel Waterhouse, perfect for creating elegant canapés in a lot less time than you'd think. We've topped them with the classic combination of smoked salmon, crème fraîche and caviar but you can mix and match your favourites - try cream cheese and thin shavings of courgette tossed in olive oil for a vegetarian version.
- Begin by preparing the blinis. Mix the flour, salt and yeast in a bowl and create a well in the middle. Meanwhile, gently melt the butter in a small pan and add the milk, then whisk in the egg (make sure the mixture is lukewarm so you don't cook the egg).
- Gradually whisk the milk, egg and butter mixture into the flour until you have a smooth batter.
- In a non-stick frying pan, melt a small knob of butter over a low heat. Spoon small amounts of the blini batter into the pan and gently cook several blinis at a time for a few minutes before flipping them over and cooking the other side - 2-3 minutes should do it.
- Once all the blinis are cooked cover each with a dollop of crème fraîche and place a few generous pieces of smoked salmon on top, garnishing with a spoonful of caviar and sprig of parsley.