Smoked Salmon Blini And Stuffed Eggs - cooking recipe

Ingredients

1/2 cup warm milk
1 tbsp butter, melted
1 tsp active dry yeast
1/2 tsp sugar
1/3 cup buckwheat flour
1/4 cup all-purpose flour
1 None egg, separated
None None Topping
9 oz cream cheese
1 tbsp lime juice
1 tbsp fresh dill, chopped
7 oz smoked salmon, sliced
2 tbsp fresh chopped chives
None None Stuffed Eggs
6 None hard-boiled eggs, peeled, halved
1/4 cup mayonnaise
1 tsp mustard powder
4 None anchovies, finely chopped
1/2 tbsp mixed fresh herbs, chopped
2 tbsp lemon zest
None None paprika and trout roe, to serve

Preparation

Whisk together milk, butter, yeast and sugar. Sift flour into a large bowl then whisk in milk mixture and egg yolk until smooth. Cover with plastic wrap and set aside in a warm place for 45 mins, or until batter has doubled in size.
Whip egg white to soft peaks then fold into batter.
Heat a large frying pan over medium heat. Lightly coat with oil. Working in batches, spoon heaped teaspoonfuls of batter into pan and cook for 1 min, until bubbles form on surface. Flip over and cook another 30 seconds, or until golden. Let cool.
For the topping, combine cream cheese, lime juice and dill. Spread over blinis. Top with salmon and chives.
For the stuffed eggs, combine egg yolks with mayonnaise and mustard powder. Add anchovies, herbs and lemon zest. Pipe into egg whites and top with a little paprika and trout roe.