Smoked Scottish Salmon Blini
Smoked Scottish salmon on blinis with soured cream is the perfect partner for a glass of cold champagne. Pomegranate seeds are like little ruby jewels and make these canapés that little bit more indulgent. They're perfect for parties or festive events.
100g Harris & Lewis Smoked Scottish Salmon
70ml soured cream
Small bunch fresh dill
Handful of pomegranate seeds
Freshly ground black pepper
For the Blinis
250ml warm milk
150g buckwheat flour
2 egg, separated
Pinch of salt
Oil, to cook
Firstly make the blinis. Dissolve the yeast in half the milk. Put the flour in a bowl and make an indentation in the centre. Whisk in the yeast and milk mixture and leave to stand somewhere warm for 45 minutes.
After this time slightly warm the remaining milk and whisk in the egg yolk. Add to the previous mixture and mix in well, then leave to rest for another 45 minutes. Beat the egg whites until stiff and fold into mixture.
Very lightly oil a large frying pan and heat gently. Add small spoonfuls of the blini mixture and cook gently for about 1-2 minutes on each side, until lightly golden. Leave the blinis to cool.
Top each blini with a little soured cream, a small slice of smoked salmon and a little black pepper. Sprinkle over some pomegranate seeds and top each blini with a sprig of dill.