
Blinis
Perfect canapés

Ingredients:
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225ml / just under half a pint of skimmed milk
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200g light creme fraiche
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75g buckwheat flour
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150g strong white flour
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1 7g sachet of dried yeast
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2 eggs, separated
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1 tbsp cholesterol spread
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As toppings: More light creme fraiche, light sour cream, smoked salmon, caviar (if you're fancy/loaded) and fronds of fresh dill.
Method:
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In a big bowl, sift in the flours and the yeast.
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In a pan, over a low to medium heat, warm through the milk and creme fraiche. Once 'blood temperature' (that's such a sinister phrase, sorry!) whisk in the two egg yolks and add to the flour mixture.
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Stir together well, cover with a clean tea towel and leave in a warm place for an hour.
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In a separate bowl, beat the egg whites until fluffy and peaky. Using a metal spoon, fold into the flour mix. It should be bubbly and full of life.
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Once well folded in, cover and leave for another hour.
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When you're ready to make your blinis, heat a frying pan over a medium heat and add the cholesterol spread to melt down.
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Dollop in little pats of the dough and allow to cook through before flipping over to cook the other side.
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Allow to cool on a wire rack.
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Once ready, top with your chosen toppings, adorn with a teeny frond of dill and serve. Ideally with ice-cold vodka.
