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Buckwheat Blinis with Smoked Salmin, Pine Nuts and Basil


This is a great canape to pass round with drinks at Christmastime, as it’s fresh and light and appeals to most tastes. You can buy the little blinis bases in the larger supermarkets, but this recipe is very straightforward. You could even make the blinis bases in advance and freeze them – then simply defrost and add the topping an hour or so before serving.

SERVES:  makes approx. 30 small blinis


100mls warm milk
15g fresh yeast
55g strong plain flour
45g buckwheat flour
1 egg yolk
30mls beer
2 egg whites
Unsalted butter & olive oil to fry the blinis
100mls soured cream
150g smoked salmon
50g pine nuts, toasted
Basil leaves


Warm the milk and add the fresh yeast. Stir well to dissolve.

Sieve the dry ingredients in a large bowl. Add the egg yolk and beer and then gradually pour in the milk, stirring constantly, to produce a smooth batter.

Whisk the egg whites to the “soft peak” stage and gently fold them into the batter.

Heat some olive oil and butter in a large frying pan and drop small dessertspoonfuls into the hot pan. Turn the blinis over when they have set around the edges and are a golden brown colour. Continue to cook for another minute or two.

Remove from the pan and place on greaseproof paper. Cover and refrigerate until required.

Once ready to assemble the blinis:

Place a spoonful of soured cream on the blinis and top with a piece of smoked salmon.

Place a basil leaf over the salmon and then sprinkle with a few pine nuts.

Refrigerate until required.