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.
Bring the rice and
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
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.
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