Roast beef blinis
Roast beef blinis
A slice of rare beef on a warm blini with a dab of apple and horseradish sauce takes a lot of beating.
Ingredients
- 150g strong white flour
- 150g buckwheat flour
- ½ tsp each salt and sugar
- 1 tsp dried yeast
- 120ml each milk, water and natural yoghurt
- 2 eggs, separated
- 50g butter, plus more for frying
- rare-cooked roast beef slices
Method
-
Step 1
Mix the flours, salt, sugar and yeast in a large bowl and leave in a warm place.
-
Step 2
Mix the liquids together in a saucepan, add the butter and heat until the butter melts. Allow to cool to about 40°C.
-
Step 3
Beat the egg yolks into the liquid and pour into the flour. Give it a good stir, cover and leave in a warm place for a couple of hours – or in the fridge overnight.
-
Step 4
Whisk the egg whites. You want them reasonably stiff but you need to be able to fold them into the batter without knocking all the air out.
-
Step 5
Brush a heavy frying plan with a mixture of oil and butter and start frying your blinis, about two tablespoons at a time. As with drop scones, turn when the top of the blini starts bubbling. Keep them warm in the oven until they are all cooked. Add a dollop of apple and horseradish sauce and sliced beef to serve.
