Smoked salmon served on a blini with basil mayonnaise

Name: Smoked salmon served on a blini with basil mayonnaise
Ingredients: 1 units.items Egg; Smoked salmon; 250 g buckwheat flour; 500 ml Water; 1 Salt; 2 Oil; 2 Wheat flour; basil mayonnaise; 1 Pepper

Blini with smoked salmon and basil mayonnaise is a refined combination of soft blini, flavorful salmon, and fresh basil mayonnaise.

Tip: serve this dish with the whisky Glen Scotia Double Cask Rum Finish. The smokiness can be in harmony with the smoky flavor of smoked salmon. In addition, the whisky has sweet and exotic aromas that pair well with the contrasting soft, fatty texture of smoked salmon.

Ingredients

1units.itemsEgg

Smoked salmon

250gbuckwheat flour

500mlWater

1Salt

2Oil

2Wheat flour

basil mayonnaise

1Pepper

Preparation

Separate the egg yolk from the egg white.
Mix the buckwheat flour with the egg yolk and add water until a fairly thick batter forms.
Whip the egg white stiff with pepper and salt, add the wheat flour at low speed, then the oil.
Add this mixture to the batter and add water if necessary to obtain a liquid batter.
Let stand for 1 hour and thin the batter slightly if it becomes too thick, keeping the lightness intact.
Put a little oil in a pan and spoon one tablespoon of batter per blini into the pan.
Flip the blini once the top begins to set.
Let the blinis cool and top them with smoked salmon and basil mayonnaise.