Breakfast: Blinis With Egg, Smoked Salmon, Caviar & Dill

Seafood Recipe: Blinis With Egg & Smoked Salmon
Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team

Editor

May 10, 2024

The most sumptuous breakfast ever.

Preparation time 15 minutes plus 10 minutes standing

Serves 2

INGREDIENTS
1/2 cup self raising flour
1/3 cup buckwheat flour
1 egg, lightly beaten
½ cup milk
40 g butter
1/3 cup sour cream
100 g smoked salmon
2 hard boiled eggs, cut into wedges
dill sprigs
caviar, if desired

METHOD
1 Sift the flours into a bowl and add the combined egg and milk. Whisk until fully combined then cover and set aside for 10 minutes.
2 After 10 minutes, melt a little butter in a large non stick frying pan over medium heat.
3 Working in batches, add ¼ cups of mixture to the pan. Cook for 2-3 minutes or until bubbles form on the top. Turn and cook for another 1-2 minutes. Remove from the pan, keep warm and repeat with remaining mixture.
4 To serve, divide the blinis between serving plates. Dollop a little sour cream on each then top with smoked salmon, wedges of hard boiled egg and sprigs of dill.
Add a little spoonful of caviar if desired.

The Carousel thanks Egg Corporation for this recipe

ABOUT THE AUTHOR

By Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team

Editor

Robyn Foyster is the owner and publisher of the lifestyle websites TheCarousel.com, GameChangers.com.au and WomenLoveTech.com. She is the only person to edit and publish Australia's three biggest flagship magazines - The Australian Women's Weekly, Woman's Day and New Idea. Robyn was Group Publisher of Bauer Media's most successful and prestigious magazines including Woman's Day, Good Health, Grazia and ran Hearst in Australia including Harper’s BAZAAR, Cosmopolitan and madison. Voted one of B&T's 30 Most Powerful Women In Media at the Women in Media Awards Robyn was a keynote speaker at Pause 2021, Cebit & J&J Women In Leadership. Robyn was also the winner of the prestigious Magazine Publisher Association’s Editor of the Year award.

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