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Giant herb buckwheat blini with preserved lemon crème fraiche

20 min
Giant herb buckwheat blini with preserved lemon crème fraiche


  1. Put all the blini ingredients except the egg whites into a bowl and mix with a whisk until combined.
  2. In a separate bowl, whip the egg white to stiff peaks. Stir a third of the whipped egg white into the batter to loosen. Gently fold in the remaining egg white with a large metal spoon.
  3. Put a knob of butter into a 15cm diameter frying pan over a medium heat. Add ½ the batter to the pan. When the bubbles start to set around the edges, gently flip and return to the heat until cooked through. To avoid flipping the top side can also be cooked under a medium grill for 2 minutes. Remove and place on a cooling rack. Repeat with the remaining batter.
  4. Combine all the ingredients for the topping except the salmon in a bowl. Taste and adjust seasoning. Be careful not to over-season as the salmon also provides saltiness.
  5. Place each blini on a plate and divide the topping evenly. Top with smoked salmon slices and sprinkle over the remaining herbs.

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