Recipe - Spinach And Broccoli Blinis With Smoked Salmon Served With A

FOR THE BLINIS
1 Sachet dried yeast
1 teaspoon Salt
170 ml Lukewarm water; (6fl oz)
1 Egg; separated
70 g Buckwheat flour; (2 1/2oz)
70 g White plain flour; (2 1/2oz)
1 teaspoon Sugar
170 ml Lukewarm milk; (6fl oz)
Knob of butter for frying

FOR THE FILLING
100 g Blanched small broccoli
florets; (4oz)
6 sl Smoked salmon
100 ml Fromage frais or crŠme
fraiche; (3 1/2fl oz)
2 Apples
4 Carrots; peeled
50 g Shelled walnuts; (2oz)
100 g Fromage frais; (4oz)
A bunch of chives
Crisp salad leaves to
garnish for texture
Freshly ground black pepper

To make the blinis, mix the egg yolk with the flour, dried yeast and then
the lukewarm water. Whisk well and cover with a damp tea towel, leave in a
warm place until doubled in volume (approximately 1 One half to 2 hours).

Whisk in the milk to make a batter consistency and then cover again, leave
until small bubbles appear on the surface, about 1 hour. Whisk the egg
white until it forms stiff peaks, then gently fold into the batter. Cook as
for griddle scones.

Take 2 of the blinis and place some fromage frais or crŠme fraiche on one,
a little smoked salmon and a few florets of broccoli on top. Then with the
other blini simply place on top and serve it like a sandwich. Repeat with
remaining blinis.

Grate the apples and the carrots together and mix in the fromage frais with
a few broken walnuts. To finish the salad add a little black pepper and mix
well. Serve on the plate with some leaves of crispy lettuce and the blini
and salmon sandwiches.

Converted by MC_Buster.

Per serving: 1307 Calories (kcal); 36g Total Fat; (24% calories from fat);
117g Protein; 134g Carbohydrate; 328mg Cholesterol; 6380mg Sodium Food
Exchanges: 3 One half Grain(Starch); 13 One half Lean Meat; 6 Vegetable; 3 Fruit; 2
Fat; One half Other Carbohydrates

Converted by MM_Buster v2.0n.