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    Rowley Leigh's blinis with smoked salmon and pickled herrings

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    Rowley Leigh's blinis with smoked salmon and pickled herrings

    • Preparation time: 25 minutes plus resting
    • Cooking time: 20 minutes

    Serves: 8 (about 6 blinis per person)


    • 200 g plain flour
    • 150ml Sour cream or crême fraîche
    • 300 g pickled herrings
    • 300 g smoked salmon
    • 30 g butter
    • 2 egg whites
    • 4 eggs, separated
    • ¼ tsp salt
    • 200 g buckwheat flour
    • 20g Fresh yeast (or 10g dried)
    • 400 ml milk


    1. In a large bowl, warm 50ml milk and dissolve the yeast in it. Add half the buckwheat flour and mix well. Cover with a cloth and leave to stand in a warm place for 30 minutes.
    2. Add the rest of the flours, plus the salt; then add 4 egg yolks to the mix all at once; whisk together well into a thick paste, slowly adding the rest of the milk, until you have a thick batter. Cover again with a cloth and let stand for 1 hour.
    3. In another large bowl, whisk the egg whites until they just form stiff peaks. Whisk about a quarter of these into the risen dough, then gently fold in the rest.
    4. Heat the butter in a frying pan. Drop in six or seven spoonfuls of the batter; it should spread only slightly to form little blinis. Let them colour on a medium heat for 1–2 minutes; turn, repeat the process on the other side and lift out of the pan. Repeat until all the batter is used.
    5. Arrange the fish on a platter with a bowl of sour cream and the blinis.

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    Drinks recommendation

    This needs a versatile wine to
    manage the smoked salmon’s texture and
    hold its own with the herrings. Try this
    fresh, yet rich white. Domaine Albert
    Mann Senteurs des Vignes 2006 Alsace,
    France. Bin 512459


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