Blinis with Jarlsberg chips, smoked salmon and sour cream
200g sliced smoked salmon
200ml sour cream
Blinis
25g yeast
300g plain flour
4tbs lukewarm water
75g buckwheat flour
500ml lukewarm milk
3 egg yolk
3 egg whites
3 tbs sour cream
Butter for frying
Salt
Jarlsberg chips
50g melted butter
125g grated Jarlsberg
30g flour
Blinis
• Dissolve the yeast in lukewarm water, mix with 3-4 tbs of plain flour and put aside for 20 minutes until risen
• Mix the rest of the plain flour and the buckwheat flour in a large bowl
• Add the milk, yeast sponge, egg yolks, sour cream and salt.
• Mix together and let it rise for 2-3 hours
• Beat the egg whites until stiff and fold them into the batter
• Fry small pancakes on both sides until golden brown
Jarlsberg chips
• Mix the melted butter and grated Jarlsberg in a food processor, add the flour and let the mixture rest in the fridge for 1-2 hours
• Make small balls – about 1tsp in size and bake at 180⁰C/350⁰F on greased baking paper until golden brown.
• Serve the blinis with sour cream and smoked salmon
• Garnish with Jarlsberg chips