Name: Smoked salmon blini with leek and wasabi sour cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 15 gram yeast granules; 1/2 teaspoon sugar; 250 millilitre warm milk; 150 gram plain flour; 3 egg yolks; 120 gram buckwheat flour; 3 egg whites; 1 large leek, white part only; 4 knobs of butter; 1 clove garlic, thinly sliced; 60 millilitre white wine; 200 millilitre cream; 2 tablespoon fresh dill, chopped; 100 millilitre sour cream; 50 millilitre mascarpone; 1 teaspoon wasabi paste; 4 knobs of butter, to cook blinis; 200 gram good-quality cold-smoked salmon, to serve; small jar of caviar, to serve (optional); salad leaves, to garnish; 1 small handful capers, washed, dried and fried for 30 seconds in 2 tablespoons olive oil, to serve (optional); 2 tablespoon extra virgin olive oil, to serve

Ingredients

15 gram yeast granules

1/2 teaspoon sugar

250 millilitre warm milk

150 gram plain flour

3 egg yolks

120 gram buckwheat flour

3 egg whites

1 large leek, white part only

4 knobs of butter

1 clove garlic, thinly sliced

60 millilitre white wine

200 millilitre cream

2 tablespoon fresh dill, chopped

100 millilitre sour cream

50 millilitre mascarpone

1 teaspoon wasabi paste

4 knobs of butter, to cook blinis

200 gram good-quality cold-smoked salmon, to serve

small jar of caviar, to serve (optional)

salad leaves, to garnish

1 small handful capers, washed, dried and fried for 30 seconds in 2 tablespoons olive oil, to serve (optional)

2 tablespoon extra virgin olive oil, to serve

Method

1.Place yeast, sugar and milk in a bowl and leave for 10 minutes. Place plain flour in a metal bowl, make a well in the middle and add yeast mixture. Leave to rise in a warm place for 45 minutes then mix in the yolks and buckwheat flour. Leave in a warm place for another 30 minutes. Whisk egg whites until soft peaks form and fold into blini mixture.

2.Halve the leek lengthways, wash and dry then slice. Melt the butter in a frying pan until sizzling, toss in the leek and garlic and sweat for 6 minutes. Add the wine and cook until it evaporates. Add the cream and cook on a low heat until the cream is thick. Take off the heat and fold in dill and season to taste. Set aside.

3.For the wasabi cream, mix the sour cream, mascarpone and wasabi paste together and set aside.

4.Cook the blinis in batches. Heat some of the butter until sizzling and add heaped tablespoon-size amounts. Cook blinis for 1-2 minutes on each side. Repeat until the batter is finished.

5.To serve, place some of the creamed leek on each plate and place cooked blinis on top. Place smoked salmon on blinis and add a nice dollop of wasabi sour cream. Spoon caviar on top, if using, and scatter with salad leaves and crispy capers, if using. Drizzle with extra virgin olive oil to finish.

Women's Weekly Food