HERB BLINI WITH SALMON & WHIPPED RICOTTA
Serves 6
- 200g thinly sliced smoked salmon, torn
- 375g smooth ricotta
- 1 tbsp extra virgin olive oil
- Salmon roe, to serve
- Chopped chives, to serve
- Herb blini
- 3/4 cup (110g) plain flour
- ½ cup (50g) buckwheat flour
- 1 tsp dried yeast
- ½ cup (160ml) lukewarm milk
- 2 eggs, separated
- 150ml buttermilk
- 2 tbsp finely chopped flat-leaf parsley
- 1 tbsp finely chopped chives
- Melted butter, to brush
1. For the blini, sift flours into a large bowl, add yeast and a pinch of salt, stir to combine and form a well in the centre. Whisk the milk and egg yolks together, then add to flour mixture and stir to combine. Add buttermilk and herbs, stir until a smooth batter forms. Cover and set aside for 1 hour to prove.
2. Whisk egg whites and a pinch of salt in a separate bowl until soft peaks form, gently fold through the blini batter.
3. Heat a large non-stick frying pan over medium heat. Brush with butter. In batches, add 2 teaspoons of blini mixture and cook for 2-3 minutes, or until bubbles form on the surface, flip and cook for a further 30 seconds, or until golden. Set aside, wipe out pan and repeat with remaining butter and batter.
4. Place the ricotta and olive oil in a small food processor. Process until smooth.
5. Plate up blini topped with ricotta, smoked salmon, salmon roe and extra chives, to serve.
TEA-POACHED CHICKEN WITH TARRAGON & CHIVES
Makes 6 sandwiches as part of a trio
This story is from the May 2023 edition of Home Beautiful.
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This story is from the May 2023 edition of Home Beautiful.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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