Saturday, December 3, 2005

Smoked Salmon Blinis with Dill Mascarpone


300 g plain flour
400 ml milk
15 g dry yeast
3 egg yolks
3 egg whites
Combine milk, yolks and yeast and allow to sit at room temperature for 10 mins.
Whisk into flour, season with sea salt and cracked white pepper and prove for 1 hour.
Whisk whites to stiff peaks and gently fold into mix.
Pipe rounds 2.5cm in diameter into a non-stick pan over medium-low heat.
Turn when golden, approx. 30-60 seconds each side.

Dill Mascarpone

100 g mascarpone
5 sprigs dill
Pick dill and finely chop.
Combine with mascarpone adding a little hot water at a time to achieve a smooth consistency.

500 g/1 side smoked salmon
50 g salmon roe
2 sprigs dill for garnish
With a sharp knife slice salmon horizontally to 1mm thickness.
Lay out a slice of salmon and cut into 8cm x 2cm pieces.

To make salmon roses take an 8 x 2 x 0.1 piece and cut off the top right corner and fold down over itself.
Roll with the square end in the middle and tuck the tapered end in over the top.
Repeat until you have the same quantity of salmon roses to blinis.


Place blinis onto a large plate in rows.
Pipe a small amount of dill mascarpone in the middle of each one and then follow with salmon roses.
Place 1/4 tsp of salmon roe in the middle of each rose then garnish with dill.

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