Blini with poached egg and smoked salmon

Name: blini with poached egg and smoked salmon
Total time: 40 min
Yield: 4
Ingredients: 6 egg; 100 gram self raising flour; 200 ml milk; 100 gram butter; 5 lemon; 100 gram smoked salmon; 2 tablespoon dill

Ingredients

Directions

Additional requirements: hand mixer, blender.
Squeeze the lemon.
Cut the smoked salmon into strips.
Finely chop the dill but keep a few tarts apart to garnish.
Split 2 eggs.
Beat in a clean bowl one protein (the other protein is not used) with the hand mixer so stiff that there are peaks on it.
In a different bowl, beat the self-raising flour with salt, milk and one egg yolk with the hand mixer to a smooth batter.
Fold the stiffly whipped egg whites thoroughly.
Preheat the oven to 100 ° c.
Heat one tablespoon of melted butter in a large frying pan and scoop four rows of batter at a distance.
Let the batter flow into blini's of ten cm.
Bake the blinis until they are almost dry at the top.
Turn them with a spatula and bake also the bottom light brown.
Bake four blinis in the same way.
Keep the blini warm on a plate in the warm oven.
In a skillet, bring a layer of water of 4 cm against the boil.
Add some salt.
Then break four eggs one by one above a cup and let them slide into the water.
Allow the protein of the eggs to solidify in three to four minutes.
The yolks must remain liquid.
Meanwhile, melt two-thirds of the butter gently in a saucepan.
Put an egg yolk with a tablespoon of lemon juice, a tablespoon of water and some salt and pepper in the blender.
Add the warm melted butter and mix everything while turning on the highest setting to a nicely bound creamy Hollandaise sauce.
Place two blinis on each plate with half of the salmon and some dill in between.
Take the eggs out of the water with a slotted spoon and let them drain.
Put them on the blini and scoop the Hollandaise sauce over it.
Garnish with the rest of the smoked salmon and a dash of dill.
Tip: Pour a young red wine with this dish, such as Duclos Cabernet Sauvignon, or full rosé, such as Campo Nuevo Rosé Garanacha.