Buckwheat blini with lemon crème fraiche - Salmon Recipes
Giant herb buckwheat blini with preserved lemon crème fraiche
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.mowiscotland.co.uk.
Ingredients
- For the blinis
- 65g Buckwheat flour
- 35g Self-raising flour
- 1 tsp Baking powder
- Pinch of salt
- 1/4 tsp Ground white pepper
- 120ml Milk
- 1 Large, free-range egg – separated
- 25g Melted butter (plus extra for frying)
- Chives, dill, parsley – finely chopped – 2 tsp of each (plus extra for garnish)
- For the topping
- 100g Creme fraiche
- 10g Preserved lemon – flesh discarded – peel finely chopped
- Ground black pepper
- MOWI smoked salmon
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