Smoked salmon blinis with eggs recipe
- For the blinis:
- 100g plain flour
- ¼ tsp baking powder
- ¼ tsp dried yeast
- 120ml warm milk
- 1 egg, separated
- olive oil, for brushing
- For the breakfast:
- Splash of vinegar
- 4 eggs
- ½ a 150g packet Boursin tomato, onion & chive
- 2- 2 ½ tbsp milk
- 200g smoked salmon
- Chives, to garnish
For the blinis: sift the flour and baking powder into a bowl.
Mix together the yeast and milk, until well blended.
Stir in egg yolk. Pour into the flour, stirring to create a smooth batter. Cover and leave in a warm place for approximately 1 hour, until risen.
Whisk the egg white until stiff and gently fold into the batter mixture. Grease a griddle or frying pan with a little oil and heat until piping hot.
Drop spoonfuls of the batter into the pan, well spaced apart, and cook until the surface starts to bubble, then flip over and cook until golden. Transfer to a warm plate and keep warm. Continue cooking to create 12.
Meanwhile for the breakfast, bring a pan of water to the boil and add a large splash of vinegar.
Carefully crack the eggs into the pan and poach for about 3 minutes.
Quickly mix together the Boursin tomato, onion & chive and milk to create a thick pouring sauce and season well.
Arrange 3 blinis on serving plates. Top with smoked salmon, then a poached egg and a big spoonful of the sauce.
Snip over chives to garnish and season. Serve immediately.
Bucks fizz optional.
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