Ingredients
| ½ cup buckwheat flour | |
| ½ cup plain flour | |
| ½ teaspoon baking powder | |
| ½ teaspoon salt | |
| 175ml water | |
| 1 large egg, separated | |
| 1 cup sauerkraut, roughly chopped | |
| oil to pan fry | |
| 250g sour cream | |
| 2-3 teaspoons finely grated lemon zest | |
| 4 radishes, grated or shredded into fine matchsticks | |
| 1 green apple, cored and grated or shredded into fine matchsticks | |
| 2 tablespoons lemon juice | |
| smoked mackerel, flaked | |
| 25g watercress or watercress microgreens | |
| tobiko or salmon roe (optional) |
These blinis make a nice change from the traditional smoked salmon kind. There is a bit of assembly needed, but you can have all the elements prepared in advance. You can serve the blinis warm, either shortly after you have cooked them, or reheated for 5 minutes in a 200°C oven, but they are also good at room temperature. I have used smoked mackerel but any smoked fish works well.
Instructions
| 1. | In a bowl combine the buckwheat and plain flour with the baking powder and salt then whisk in the water and egg yolk. |
| 2. | Leave to sit for 15 minutes. |
| 3. | Whisk the egg white to soft peaks then stir into the batter along with the sauerkraut. |
| 4. | Heat a little oil in a frying pan and cook spoonfuls of the batter for about 2 minutes each side until golden, then transfer to a tray while you cook the rest. |
| 5. | Store covered in the fridge for up to four days. |
| 6. | In a bowl mix together the sour cream and lemon zest. |
| 7. | In another bowl, mix together the radish, apple and lemon juice with a sprinkle of salt. |
| 8. | To serve, top the sauerkraut blinis with a dollop of sour cream, a flake of fish, some radish and apple, watercress and a spoon of fish roe if using. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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