for the blinis
- 175g (6oz) strong plain flour
- large pinch salt
- 1tsp easy-blend dried yeast
- 1 medium egg, separated
- 200ml (7fl oz) tepid water
- 200ml (7fl oz) milk
- 2tbsp olive oil
- 2tbsp fresh chives, snipped
- 300ml (½pt) sour cream
- 12 quails’ eggs, hard boiled and peeled
- 200g (7oz) smoked salmon, cut into strips
Sift the flour with the salt into a bowl, then stir in the yeast. Whisk the egg yolk with the water and stir into the flour mixture. Whisk the egg white until stiff, but not dry, and fold into the mixture to make a batter. Cover the bowl and leave to stand for 30 minutes.
Heat the milk until just beginning to steam, then beat into the batter. Cover and leave for a further 30 minutes or until well risen and bubbly.
Heat a frying pan you have wiped with a piece of kitchen paper dipped in olive oil. Drop dessertspoonfuls of batter about 6cm (2½in) in diameter. into the pan. Cook for 1 to 2 minutes on each side until cooked through and golden.
Cook the remaining batter, wiping the pan with a little more oil as necessary. Stir the chives into the sour cream. Spoon a little cream on to each blini and top with either a halved quail egg or a strip of smoked salmon.
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