Smoked salmon, horseradish emulsion & caviar seaweed blinis

Serves: 8-10

Time: 45 minutes

Skill Level: Easy

Ingredients:

For the blinis

·       95g of self-raising flour 

·       1 x heaped tbsp of seaweed powder

·       2 egg whites 

·       1 egg yolk 

·       150ml of full fat milk 

·       1 tsp of chopped dill 

·       Sunflower/vegetable oil to line moulds  

For the topping

·       200g of sliced smoked salmon 

·       50g of mayonnaise 

·       20g of horseradish 

·       1 x small jar of caviar

·       Dill to garnish

Method:

1.       Preheat oven to 180°c.

2.     Mix the flour, seaweed, dill, egg yolk and half of the milk into a bowl and mix until there are no lumps.

3.     When combined, add the remaining milk and stir.

4.     Whisk the egg whites to soft peaks and gently fold into the batter with a spatula (be careful not to beat too hard otherwise the air from the whites will disappear and the blinis won’t be as light).

5.     Line your moulds with a layer of sunflower oil using a pastry brush (I used mini flower shaped brioche moulds, but you can use a basic mini cupcake tin)

6.     Gently scoop a tablespoon of mix into the mould until the tray if full. Bake in the oven for 10 minutes and then tip the moulds upside down on a cooling rack and allow to cool.

7.      Mix the horseradish with the mayonnaise for the horseradish emulsion.

8.     Make a small hole in the centre of the blinis and fill with about ¼ tsp of emulsion.

9.     Top the emulsion with a piece of smoked salmon, some caviar and dill.