Midnight food. Small, cold, salty, eaten standing up with a glass in the other hand. Roe and crème fraîche do the heavy lifting, the Gold Leaf Chilli Crunch goes on last so the gold is still catching the light when the tray goes round. It adds nothing to the flavour. That is not why it is there.
30 mins. Makes about 20.
Ingredients
- 120g Plain flour
- 180ml Milk
- 1 Egg, separated
- 1 tsp Baking powder
- 200g Crème fraîche
- 80g Salmon or trout roe
- 1 dessertspoon Plateit 24k Gold Leaf Chilli Crunch
- Chives, snipped, small bunch
- 20g Butter, for the pan
Method
- Whisk flour, baking powder, a pinch of salt, the milk and the yolk to a thick batter. Rest 10 mins.
- Whip the white to soft peaks and fold it through. This is what keeps them light.
- Buttered pan, medium heat. Teaspoons of batter, 1 min a side, until they puff and colour. Cool on a rack.
- Crème fraîche on each, then the roe.
- Finish each one with a small amount of Plateit 24k Gold Leaf Chilli Crunch and a few chives. Do it at the last minute, in front of people.
Make ahead: Blini keep a day in a sealed tin. Assemble no more than 20 minutes before they go out or the bases go soft.
