Name: Buckwheat blinis
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Cuisine: Starters & Light meals
Ingredients: milk ¾ cup,free-range egg 1large,self-raising flour 70g,buckwheat flour ,salt a pinch,lemon, zested 1,mixed black and white sesame seeds 2T,butter 30g,olive oil, for frying ,Woolworths oak-smoked trout 100g,Woolworths poached trout with lemon & pepper 2 x 180g,crème fraîche, for serving ,dill, for serving

Afternoon tea

Buckwheat blinis

5 minutes

Buckwheat blinis

Serves 6

Difficulty Easy

Prep Time 10 minutes, plus resting time

Cooking Time 5 minutes

Ingredients

¾ cup milk
1 large free-range egg
70 g self-raising flour
buckwheat flour
a pinch salt
1 lemon, zested
2 T mixed black and white sesame seeds
30 g butter
olive oil, for frying
100 g Woolworths oak-smoked trout
2 x 180 g Woolworths poached trout with lemon & pepper
crème fraîche, for serving
dill, for serving

Method

1. Whisk together the milk and egg using a fork. Sift the dry ingredients into a bowl and mix, then make a well in the middle.

2. Pour the wet ingredients into the well.

3. Mix with a fork to make a batter. Add the lemon zest and mix.

4. Transfer to a squeezy bottle and allow to rest for 10–20 minutes.

5. Heat a little butter and oil in a cast-iron pan. Once the butter starts to foam, squeeze the batter into the pan to make bite-sized blinis. Fry for 2–3 minutes until bubbles start to appear and the base of the blini is golden and cooked.

6. Sprinkle with sesame seeds.

7. Turn over and fry for a further minute.

8. Repeat with remaining batter in batches. Serve with the salmon, sour cream, dill and the cabbage pickle.

Find more TASTE Christmas recipes here.

Photographs: Myburgh du Plessis
Production and Recipes: Hannah Lewry
Food Assistant: Claire-Ellen van Rooyen

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