Title: Spinach And Broccoli Blinis with Smoked Salmon Served With A
Categories: A, To, Z, Of, Food
Yield: 1 servings

-------------------------------FOR THE BLINIS-------------------------------
1 Sachet dried yeast
1 ts Salt
170 ml Lukewarm water; (6fl oz)
1 Egg; separated
70 g Buckwheat flour; (2 1/2oz)
70 g White plain flour; (2 1/2oz)
1 ts Sugar
170 ml Lukewarm milk; (6fl oz)
Knob of butter for frying

------------------------------FOR THE FILLING------------------------------
100 g Blanched small broccoli
-florets; (4oz)
6 sl Smoked salmon
100 ml Fromage frais or crŠme
-fraiche; (3 1/2fl oz)
2 Apples
4 Carrots; peeled
50 g Shelled walnuts; (2oz)
100 g Fromage frais; (4oz)
A bunch of chives
Crisp salad leaves to
-garnish for texture
Freshly ground black pepper

To make the blinis, mix the egg yolk with the flour, dried yeast and then
the lukewarm water. Whisk well and cover with a damp tea towel, leave in a
warm place until doubled in volume (approximately 1 1/2 to 2 hours).

Whisk in the milk to make a batter consistency and then cover again, leave
until small bubbles appear on the surface, about 1 hour. Whisk the egg
white until it forms stiff peaks, then gently fold into the batter. Cook as
for griddle scones.

Take 2 of the blinis and place some fromage frais or crŠme fraiche on one,
a little smoked salmon and a few florets of broccoli on top. Then with the
other blini simply place on top and serve it like a sandwich. Repeat with
remaining blinis.

Grate the apples and the carrots together and mix in the fromage frais with
a few broken walnuts. To finish the salad add a little black pepper and mix
well. Serve on the plate with some leaves of crispy lettuce and the blini
and salmon sandwiches.

Converted by MC_Buster.

Per serving: 1307 Calories (kcal); 36g Total Fat; (24% calories from fat);
117g Protein; 134g Carbohydrate; 328mg Cholesterol; 6380mg Sodium Food
Exchanges: 3 1/2 Grain(Starch); 13 1/2 Lean Meat; 6 Vegetable; 3 Fruit; 2
Fat; 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.