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The Extra Virgin Kitchen: Smoked Salmon Blini with Healthier Hollandaise


08-02-2017 10:11
Breakfast Blini Blog cover.jpg

Smoked Salmon Blini with Healthier Hollandaise


If you could do one thing to improve your health this year, swap your nasty margarine and commercial salad dressing for this incredibly sumptuous mayonnaise. When made with warm coconut oil, it rivals the most heavenly hollandaise. Recipe from the amazing Susan Jane White’s The Extra Virgin Kitchen.


For the ‘Hollandaise’:


2 egg yolks
1/4 cup flaxseed oil or Udo’s Oil
¼ cup extra virgin coconut oil, melted
1-2 tablespoons unpasteurised cider vinegar
2 big cloves of garlic, crushed
1/2 cup extra virgin olive oil
6-8 anchovies, roughly chopped


For the blini:


1 cup buckwheat flour
1 teaspoon baking powder
1 egg
1/2 - 3/4 cup almond, hemp or oats milk
Extra virgin coconut oil to fry
Small serving of smoked salmon

 

To make the hollandaise, run the motor of your food processor with the egg yolks. Keeping the motor on low, gradually add a steady stream of oil and watch it thicken ever-so-gradually. Start drop-by-drop, don’t rush it or you will end up curdling it as I have done through impatience and over-excitement many a time. This can take up to 4 minutes.


When it gets very thick, it’s time to add the cider vinegar and crushed garlic to thin it out and give it edge. Keep the motor running.


Next, slowly add the olive oil, watching the mayo thicken again. Always add the olive oil after Udo’s oil, and not the other way around. Olive oil can turn bitter if overly whisked.


Finally, add the anchovies and pulse briefly for a ‘semi’ blend. You don’t want to pulverise the anchovies. Taste, and adjust the sharpness of the cider vinegar to your preference. If it’s too sharp, turn on the motor again and add a little more olive oil.


Scoop into a screw-top jar and refrigerate for up to 3 weeks. A jar is approximately 12 portions.


To make the blini, sieve the flour, raising agents, and generous seasoning into a bowl. In a separate cup, beat the egg with milk, and gradually measure into dry ingredients, whisking all the while to prevent lumps. The batter lasts 2 days in fridge so advance preparation is easy.

 

Heat some extra virgin coconut oil in a large non-stick frying pan on a medium to high heat. Drop enough of the blini batter to form a ‘drop scone’ the size of a baby’s hand and fry for 20-30 seconds until set. Several can be done at once. Flip to cook other side. Usually the mixture is runny on one side so flip with haste. Try not leave them cooking too long or they will dry out. Taste the first one when cooled, and decide for yourself. Hot blini will always taste moist, but they quickly lose their juiciness upon cooling. Bear this in mind too.

Repeat until no batter left. Dollop with omega-3 Hollandaise and a blanket of smoked salmon. Pretty special stuff.



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