A Trio of Blinis for Christmas

Blinis, a delectable bite-sized treat, have become emblematic of elegant soirées and special events.

Image from Lofoten Seaweed

Serves 8

Ingredients

For the blini:

• 100g wholemeal strong bread flour

• 70g plain white flour

• 1 tsp fast-action yeast

• ¼ tsp of salt

• 1 medium egg

• 250ml lukewarm milk

• Vegetable oil

For the smoked salmon topping:

• 100g crème fraiche

• 1 tbsp of creamed horseradish

• Lemon juice

• 75g John Ross Smoked Salmon, cut into small pieces

• Fresh dill

• Black pepper

For the caviar topping:

• 100g sour cream

• 35g of Exmoor Caviar Imperial Oscietra

• Fresh dill

For the vegan caviar topping:

• 100g sour cream

• Lofoten Seaweed Algae Pearls

• Fresh dill

Instructions

• Combine the two varieties of flour with the yeast and salt in a large bowl, creating a well in the center. Combine an egg with lukewarm milk, pour into the well, and whisk until a smooth batter is achieved.

• Cover with plastic wrap and allow to rest for one hour to thicken.

• Place a sizable non-stick skillet over medium heat and incorporate a little amount of vegetable oil. Utilize a teaspoon to deposit the batter into the pan (eight spoonfuls will yield bite-sized pancakes).

• Cook on one side for one minute until bubbles appear, then invert and cook till golden brown.

• Arrange the blinis on a plate and continue the procedure till all the batter is utilized.

• Now for the garnishes. For the smoked salmon variant, combine crème fraîche with creamed horseradish, a dash of lemon juice, and a sprinkle of black pepper. Place a spoonful on each blini and garnish with a small piece of smoked salmon and dill.

For the caviar and vegetarian selections, incorporate a tiny quenelle of sour cream and garnish with your preferred caviar or Algae Pearls derived from wakame (kelp).