Warm, golden, firm, fluffy…and small. That’s the perfect blinis.
It’s ideal for small smoked salmon bites.
A yeasted dough with 30% of buckwheat flour, after an hour in a warm place, I added an egg (white beaten), cream.
Other version :
As I don’t have mini-pans, I simply re-cut them.
With salmon, aneth, onions.
No wasting !
At coffee time, with the cut parts can be reheated, served with rose petal cream cheese, mikan mandarin marmelade and better to melt on top :
They have the shade of this long pre-Autumn… and the promise of Christmas.
Foamy, light and buttery… the perfect friend of caviar or smoked salmon. Well no caviar in sight today.
It’s getting cool… so the dough (1/3 buckwheat, 2/3 wheat) is let to rise on a pan of hot water.
You can rabbit them out…
Or enjoy them as a snack, with blueberries. The salty and sweet contrast is great.
The eggs are somewhere in this nest of …
…coulibiac. It’s round because I need a dish to shape it.
Here !
Home-made pie sheet, brown rice, slightly stir-fried spinach and onion, boiled quail eggs, poached salmon, salt, pepper…close, return, paint with egg yolk, bake.
Served with 3 greens (lettuce, cucumber, okra) and lemon.
Crispy, butter pie, with melty salmon… Delicious ! I love Easter food.
GOURMANDE in OSAKA 