Smoked Salmon Blinis with Lumpfish Caviar
Ingredients
- Cured smoked salmon
- Elsinore Lumpfish Caviar
- 100 g Plain flour
- 1 Egg (Separated)
- 100 ml Milk
- 25 g Butter (melted)
- Salt to taste
Instructions
Whisk the plain flour with the egg yolk, milk and butter into a smooth batter taking care not to over mix.
Whisk the egg white in a separate bowl to soft peaks and fold into the batter. Cook straight away, heat a frying pan over a medium heat with a small amount of sunflower oil and carefully add spoons of the mixture taking care not to overcrowd the pan.
Pan fry for about 2 minutes a side. Cook in batches if necessary. If stored between sheets of baking paper in an airtight container they can be made in advance and reheated.
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