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Greenpan back button

Blinis with scrambled eg gs and smoked salmon

Preparation and cooking time
25 min
4 persons
  • 175g/6.1 oz flour
  • 1 tablespoon dried yeast
  • 1/2 teaspoon salt
  • 2 eggs
  • 250ml/8.7 fl oz milk
  • 50ml/1.7 fl oz cream
  • Teaspoon of butter, for frying
  • 8 eggs
  • Salt and pepper
  • 1 teaspoon of butter
  • 6 slices of smoked salmon
  • A few sprigs of fresh dill

Blinis: In a bowl, mix the flour, yeast and salt. Separate the eggs and place the yolks in a second bowl with the milk and cream. Beat well, gradually adding the flour mixture. Leave the batter to rest and rise for an houror so. Whisk the egg whites until stiff and carefully fold them into the batter.Melt a little butter in a pan over a medium heat. Pour in a small ladleful of batter; the pancake should be around 1cm thick. Fry until golden brown on bothsides, around 1 to 2 minutes. Keep the blinis warm under a tea towel.Scrambled eggs: Melt a teaspoon of butter in a pan. Break the eggs into a bowl and season with salt and pepper. Beat the eggs. Pour into the pan and stir gently until the egg mixture begins to set. Perfect scrambled eggs should still be a little runny. Serve the blinis with the scrambled egg and garnish with a slice of salmon anda sprig of fresh dill.