Spinach and broccoli blinis with smoked salmon served with a

1 servings

Ingredients

QuantityIngredient
1Sachet dried yeast
1teaspoonSalt
170millilitresLukewarm water; (6fl oz)
1Egg; separated
70gramsBuckwheat flour; (2 1/2oz)
70gramsWhite plain flour; (2 1/2oz)
1teaspoonSugar
170millilitresLukewarm milk; (6fl oz)
Knob of butter for frying
100gramsBlanched small broccoli florets; (4oz)
6slicesSmoked salmon
100millilitresFromage frais or crŠme fraiche; (3 1/2fl oz)
2Apples
4Carrots; peeled
50gramsShelled walnuts; (2oz)
100gramsFromage frais; (4oz)
A bunch of chives
Crisp salad leaves to garnish for texture
Freshly ground black pepper

Directions

FOR THE BLINIS

FOR THE FILLING

To make the blinis, mix the egg yolk with the flour, dried yeast and then the lukewarm water. Whisk well and cover with a damp tea towel, leave in a warm place until doubled in volume (approximately 1½ to 2 hours).

Whisk in the milk to make a batter consistency and then cover again, leave until small bubbles appear on the surface, about 1 hour. Whisk the egg white until it forms stiff peaks, then gently fold into the batter. Cook as for griddle scones.

Take 2 of the blinis and place some fromage frais or crŠme fraiche on one, a little smoked salmon and a few florets of broccoli on top. Then with the other blini simply place on top and serve it like a sandwich. Repeat with remaining blinis.

Grate the apples and the carrots together and mix in the fromage frais with a few broken walnuts. To finish the salad add a little black pepper and mix well. Serve on the plate with some leaves of crispy lettuce and the blini and salmon sandwiches.

Converted by MC_Buster.

Per serving: 1307 Calories (kcal); 36g Total Fat; (24% calories from fat); 117g Protein; 134g Carbohydrate; 328mg Cholesterol; 6380mg Sodium Food Exchanges: 3 ½ Grain(Starch); 13 ½ Lean Meat; 6 Vegetable; 3 Fruit; 2 Fat; ½ Other Carbohydrates

Converted by MM_Buster v2.0n.