recipes
New Years Day salmon and cream cheese wreath with blini
2021-12-29
Ingredients
For the blinis
- 11g sachet dried yeast
- 180g plain flour (Lamb brand)
- 140ml warm milk
- 1 whole egg, white and yolk separated (Le Naturelle)
- Pinch salt
- 70ml warm milk
For the cream cheese dressing
- 200g cream cheese (Emborg)
- 150ml plain yogurt
- 2 tbsp. chopped fresh dill
- 1 lemon, finely zested
- Juice ½ lemon
- Salt and pepper to taste
- Good drizzle Extra virgin olive oil (Olitalia)
You will also need
- 500g thinly sliced smoked salmon
- 1 cucumber, sliced thinly and rolled
- Round red radishes, thinly sliced
- 2 handfuls fancy salad leaves
- 1 lemon and 2 limes, sliced thinly
- Small micro greens to decorate and extra dill sprigs to decorate
Method
Start by making the blinis. Mix together the yeast, 140ml warm milk and only 120g of the flour. Allow to ferment for 2 hours in a warm place, then mix in the remaining flour, egg yolk, salt and 70ml warm milk. Beat the egg white till fluffy, then mix into the mixture. Immediately fry spoonful of the mixture in a pan like you would pancakes. Meanwhile, mix together all the dressing ingredients and place into a bowl and chill. To put the wreath together, lay the salad leaves on a large board in the shape of a wreath. Decorate with the sliced and rolled cucumber, radishes, citrus slices and sliced smoked salmon. Finish off decorating with the small micro greens and extra dill sprigs. Serve the blinis and dressing on the side.
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