Blinis with Robiola with Truffle and Smoked Salmon

Blinis with Robiola

with Truffle and Smoked Salmon

Portions: 2
Difficulty: low
Time: about. 25min.

For the blinis (about 12):

  • Yoghurt, 120g;
  • Egg, 1;
  • Milk, 50g;
  • Flour, 80g;
  • Instant yeast (for savoury dishes), 8g;
  • Fine salt, 1 pinch;

For the topping:

  • Scottish smoked salmon with whisky, DELUXE, 80-100g,
  • Robiola d’Alba with truffles, DELUXE, 120g;
  • Milk, to taste;
  • Chives, to taste;
  • Black pepper, to taste;

-Separate the yolk from the white, mix the yolk with the milk and the yoghurt and add a pinch of salt;

-Mix in the sieved flour and the yeast;

-Leave it to cool in the fridge for 60 minutes;

-Stiffly whip the egg white and delicately fold it into the mix;

- Melt a knob of butter in a pan and cook the blinis, using a spoonful of dough for each;

- Cook for 1 minute/1 minute and a half on one side, then turn them with a spatula and cook for another minute/minute and a half on the other side;

- Serve the blinis with the robiola d’alba with truffle (softened with a drop of milk to made it extra creamy), a slice of smoked salmon, a pinch of chives and a sprinkling of freshly ground black pepper.