Salmon blini sours

banner

Preparation info

  • Difficulty

    Medium

  • Serves:

    4

Appears in

Pimp My Rice: Over 100 inspirational rice recipes from around the world

Pimp My Rice

By Nisha Katona

Published 2017

  • About

The Russian breakfast of choice, these have blini sophistication but a belly-filling base. The brown rice gives the blini base an earthy body that takes the robust, sour heat of the horseradish and sour cream topping. Go heavier with the lemon and horseradish if you want more of a wake-up call atop.

Prep: 25 minutes, plus soaking and resting
Cook: 30 minutes

Ingredients

  • 100 g/ oz/scant ½ cup long-grain brown rice, soaked for 2 hours, rinsed and drained
  • 150 g/ oz/1 cup rice flour
  • ¼ tsp salt
  • a pinch of cayenne pepper
  • 1 tsp baking powder
  • 2 eggs, separated
  • 240 ml/8 fl oz/1 cup whole milk
  • olive oil, for greasing

The Sour Cream Topping

  • 85 ml/2¾fl oz/ cup sour cream or crème fraîche
  • ½ tsp creamed horseradish
  • juice of ½ lemon
  • 1 small red onion, finely diced
  • 300 g/10½ oz smoked salmon
  • 1 bunch of dill, small filaments pulled off
  • salt and freshly ground black pepper

Method

Bring the rice and 240 ml/8 fl oz/1 cup water to the boil in a saucepan over a high heat. Reduce the heat to medium-low and simmer for about 10–15 minutes until all the water has been absorbed. Switch off the heat and cover with a tightly fitting lid. Leave the pan to cool.

Combine the cooked cooled brown rice with the flour, salt, cayenne and baking powder. Make a well in the middle.

Beat the egg yolks and milk together in a small bowl. Pour the milk and egg yolk mix into the rice mixture and stir well. Leave this to rest for 30 minutes.

Beat the egg whites until soft peaks form, then fold them into the rice batter.

Heat a frying pan over a medium heat. Brush lightly with oil. Now drop 1 tbsp of the batter onto the hot pan and gently encourage it into a circle using the back of a spoon. Your blinis should be about 4 cm/1½in in diameter. Repeat the procedure to fill the frying pan.

Cook until bubbles appear on the top and the underside is golden, which takes about 3 minutes. Turn the blinis with a spatula and cook the other side for 2 minutes. Remove the cooked blinis from the heat and let them cool completely on a wire rack. Wipe the pan with a paper towel and lightly brush with more oil. Repeat until you have used all the batter. You should have about 16 blinis.

Mix together the sour cream, creamed horseradish, lemon juice and a small pinch of salt and pepper.

Top each cooled blini with a dollop of the sour cream topping, ½ tsp of diced red onion and a wave of smoked salmon. Use your artistry with the dill fronds to add a final bling to the blinis.