Buckwheat Blinis with Aoraki Blackcurrant & Kāmahi Cold Smoked Salmon

Aoraki

Makes

20 - 25 blinis

Preparation

20 mins

Cook

15 mins

Rest

3 hrs

Ingredients

½ cup high-grade or baker’s flour
1 teaspoon honey
1 teaspoon active dry yeast
1 cup plus 2 tablespoons lukewarm milk
½ cup buckwheat flour
1 teaspoon salt
1 large egg, separated
2 tablespoons fresh cream, lightly whipped to thicken
butter or spray oil, to cook
TO SERVE
crème fraîche
AORAKI Limited Edition Blackcurrant & Kāmahi Honey Cold Smoked Salmon
AORAKI Malossol Salmon Caviar
fresh dill, optional

Forget those dreary, pale pikelets masquerading as their debonair blini cousins. These chic buckwheat darlings, with their nutty taste and yeasty fluffiness, offer a subtle tang that’s simply made for AORAKI’s Limited Edition Blackcurrant & Kāmahi Honey Cold Smoked Salmon. Smoked with apple wood and sweetened with Kamahi honey, these blackcurrant- cured salmon slices are deliciously marvellous. Mixed atop the blinis with silky crème fraîche and the exciting pop of AORAKI’s Malossol Salmon Caviar you can rest assured your holiday soirées will not only be deliciously elevated but also sustainably ethical. Bring out the silverware and serve with pretty apple martinis and or many coupes of crisp champagne. Cin cin!

Instructions

1.Sift the high-grade flour into a small bowl.
2.Stir the honey and yeast into ½ cup milk, add to the flour and whisk until smooth.
3.In another bowl, combine buckwheat flour, salt, egg yolk, and the remaining milk.
4.Rest both mixtures for 2 hours at room temperature.
5.Combine batters and fold in the whipped cream.
6.In a separate bowl, beat the egg white until soft peaks form then fold this into the batter.
7.Rest for 1 hour (or overnight for deeper flavours).
8.Cook tablespoon-sized dollops of the batter in a greased pan over medium-high heat, until bubbles appear on the top surface and the bottoms are light golden brown.
9.Flip them over and cook on the other side – about 1½-2 minutes each side.
10.To serve, lay the blinis, salmon, caviar and crème fraîche on silver trays so your guests can help themselves blini-buffet style or, if you can be bothered, put them together all ready to pop in a happy gob: just top each blini with a dollop of crème fraîche, a luscious fold of salmon, a small spoonful of caviar and a sprig of fresh dill... only, of course, if it takes your fancy.
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