Serves: 4-6 persons
Time: 20 minutes
2 eggs, yolks and whites separated
1/2 cauliflower, grated
1 tablespoon butter
Salt and pepper
2 oz. (60 g) cream cheese
6 oz. (170 g) hot-smoked salmon cut in bite size pieces
1 tablespoon fresh parsley
In a medium sized bowl, beat the egg whites until stiff and fluffy. In a small bowl, whisk the egg yolks until pale and doubled in size. Fold the egg yolks, cauliflower, salt and pepper into the egg whites.
Heat a large nonstick skillet over moderate heat until it’s hot. Add a little of the butter. Spoon half a tablespoon of batter into the hot skillet and cook until the blini are browned on the bottom, about 1 minute. Flip the blini and cook for 30 seconds longer. Transfer the blini to a baking sheet. Add butter to the pan as needed and repeat with the remaining batter.
* Chablis generally has a low content of sugar, normally >1 g/l, making it a safe choice. As a bonus it matches well with the smoked salmon.
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