Salmon – lemon

Salmon – lemon

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
50g flour
20g cornflour
salt
2 teaspoons baking powder
200g greek-style yoghurt
40g thick cream
2 egg whites
olive oil

Colour topping

Quantity Ingredient
150g smoked salmon

White topping

Quantity Ingredient
2 tablespoons creme fraiche or sour cream
lemon juice

Method

  1. To prepare the blinis base, combine the flour, cornflour, salt and baking powder in a bowl. Make a well in the middle and pour in 4 tablespoons warm water. Add the yoghurt and cream, and mix well. Beat the egg whites until they form soft peaks and fold gently into the mixture. Cover with a plastic wrap and refrigerate for 1 hour.
  2. To make the white topping, whisk the cream and lemon juice together.
  3. Heat a little olive oil in a frying pan over medium–high heat. Place a 11 cm × 14 cm rectangular cookie cutter in the pan and pour half the batter in. Cook for 3 minutes, or until bubbles appear on the surface and the bottom is well browned, and then turn and cook for another 2–3 minutes. Repeat with the remaining batter.
  4. Arrange the salmon on the upper part of the base and spread the cream onto the lower part.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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