Squid ink Blini

Happy Friday all!  This weekend I have a gluten intolerant friend coming around this so I thought I’d surprise her with some blinis with a twist.  They’re soft, light and extremely moreish.  Enjoy, Katie x



Cooking time: 20 minutes plus 2 hours pre time

Serves: 4 dozen


110g rice flour

90g Buckwheat flour

3 egg

50g butter

3 tbsp. yogurt

250ml milk

1-2 tbsp. squid ink

Pinch of salt

  • Sift your flour into a large mixing bowl and add a tsp. of caster sugar and yeast.
  • Warm the milk to blood temperature and gently add to the flour.
  • Pop bowl the sit for 15 minutes in a warm position
  • Next, separate your eggs and add the egg yolks into the mix, with your butter.
  • Add the rest of the flour, both plain and buckwheat to the mix and blend.
  • Again, pop to one side in a warm place and allow to rise.
  • Whisk the egg whites and once your dough has risen, gently fold through with a pinch of salt and the yogurt.
  • Heat a frying plan with some butter and pop in about 1 tbsp. of dough per blini.
  • Once bubbles are seen, flip the blini over and cook f the other side.
  • Top with a little crème fraiche, smocked salmon, dill, caviar and lemon zest…. And possibly some bubbles. Enjoy!

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