Smoked Salmon Blini With Leek And Wasabi Sour Cream - cooking recipe

Ingredients

2 pkg (1/4 oz each) active dry yeast
1/2 tsp sugar
1 cup warm milk
1 cup flour
3 None egg yolks
1 cup buckwheat flour
3 None egg whites
1 large leek, white part only
2 tbsp butter
1 clove garlic, thinly sliced
1/4 cup white wine
3/4 cup heavy cream
2 tbsp chopped fresh dill
1/2 cup sour cream
1/4 cup mascarpone
1 tsp wasabi paste
2 tbsp butter, to cook blinis
7 oz good-quality cold-smoked salmon, to serve
None None Small jar of caviar, to serve (optional)
None None Salad leaves, to garnish
1 None small handful capers, washed, dried and fried for 30 seconds in 2 tbsp olive oil, to serve (optional)
2 tbsp extra virgin olive oil, to serve

Preparation

Place the yeast, sugar and milk in a bowl and let stand for 10 mins. Place the plain flour in a metal bowl, make a well in the middle and add the yeast mixture. Let stand in a warm place to rise for 45 mins. Mix in the yolks and buckwheat flour. Let stand in a warm place for another 30 mins. Beat the egg whites with electric mixer until soft peaks form; fold into the blini batter.
Halve the leek lengthwise. Wash well, dry then thinly slice. Melt 2 tbsp butter in a medium skillet on medium heat until sizzling. Add the leek and garlic and sweat for 6 mins. Add the wine and cook until it evaporates. Add the cream and cook on a low heat until the cream thickens. Remove from the heat. Fold in the dill and season to taste. Set aside.
For the wasabi cream, mix the sour cream, mascarpone and wasabi paste in a small bowl; set aside.
Cook the blinis in batches. Heat some of the butter until sizzling and add heaped tbsp-size amounts. Cook blinis for 1-2 mins on each side. Repeat until the batter is finished.
To serve, place some of the creamed leek on each plate and place cooked blinis on top. Place smoked salmon on blinis and add a nice dollop of wasabi sour cream. Spoon caviar on top, if using. Scatter with salad leaves and crispy capers, if using. Drizzle with extra virgin olive oil to finish.