Sunday, 25 March 2012

Recipe: buckwheat blinis with smoked salmon and scrambled egg

This BBC Food recipe from Sophie Dahl worked a treat, despite switching buckwheat for wholemeal and parmesan for cheddar. A delicious and filling brunch dish that involves minimal preparation, despite the somewhat formidable ingredients list, but must be served fresh from the pan while the egg is still glossy and hot.

I cooked the salmon a little with the egg, but in the BBC version the salmon is raw - apparently the preference of the Muesli Lover readership, according to my recent poll on the topic.

For the blinis
85g/3oz buckwheat flour
1 tsp baking powder salt and freshly ground black pepper
150ml/5fl oz full-fat milk
1 tsp mustard powder
70g/2½oz cheddar cheese
grated small handful chopped fresh chives
2 free-range egg whites, preferably organic
pinch salt
knob of unsalted butter

For the scrambled eggs
4 free range or organic eggs (plus 2 free-range egg yolks)
sea salt and freshly ground black pepper
knob of unsalted butter

To serve
2 tbsp chopped fresh chives
250g/9oz smoked salmon
1 lemon, cut into wedges

For the blinis, mix together the buckwheat flour, baking powder, a pinch of salt and freshly ground black pepper and the milk to make a smooth batter. Add the mustard powder, cheddar and chives and mix until well combined. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed.

Gradually fold the whisked egg whites into the batter mixture using a metal spoon. Melt the butter in a frying pan over a medium high heat, and spoon large tablespoons of the batter into the pan to make medium sized pancakes, about 10cm/4in in diameter.

Fry the blinis, in batches, for 2-3 minutes until small bubbles appear on the surface and the underside looks cooked. Turn the blinis over and cook on the other side for a further 1-2 minutes, or until golden-brown. Keep warm. Repeat until all of the mixture is used up.

For the scrambled eggs, whisk the eggs in a bowl, and season, to taste, with salt and freshly ground black pepper. Melt the butter in a small saucepan over a medium heat, then pour in the eggs, stirring a little to break the eggs up slightly as they set. Cook for 1-2 minutes, then remove the pan from the heat and set the eggs aside to finish cooking for a further 1-2 minutes.

To serve, place two blinis onto each of four serving plates, spoon on the scrambled eggs, and sprinkle over the chopped chives. Arrange the smoked salmon on the side, and finish with the lemon wedges.

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