For the onion pickle
2 medium red onions, thinly sliced
1 tsp pink peppercorns
2 tbsp Siúcra caster sugar
1½ tsp salt
120ml apple cider vinegar
For the blinis
160g self-raising flour
4 tbsp buckwheat flour
1 tbsp Siúcra icing sugar
½ tsp salt
1 tbsp olive oil
For the topping
100g crème fraiche
2 tsp horseradish sauce
1 tbsp chopped dill
200g smoked salmon, sliced into strips
100g seasonal baby lettuce leaves
Limes slices and dill sprigs, to garnish
To prepare the red onion pickle
1. Place the sliced onions in to about 250ml boiling water and leave to soak for about 20 minutes. Drain well, then add the peppercorns, Siúcra Caster Sugar, salt and apple cider vinegar.
2. Stir well and leave for at least 2 hours.
For the topping
1. Combine the crème fraiche, horseradish sauce and dill together. Check the seasoning and add salt and freshly ground black pepper if required. Set aside.
To make the blinis
1. Place both flours into a bowl, add the Siúcra Icing Sugar, salt and egg.
2. Pour in the olive oil and stir in enough milk to form a thick batter.
To cook the blinis
1. Place a large non-stick frying pan over a medium heat and add a little butter and oil. Spoon small amounts of batter in and leave to cook.
2. Bubbles will form around the edge of the blinis, this indicates that it’s time to carefully turn over to cook on the other side.
1. Place the blinis on a platter, add a little pickled onion, spoon over some crème fraiche dill mix, add a few lettuce leaves and arrange the smoked salmon on top.
2. Top with a few slices of pickled onion and garnish with limes slices and sprigs of dill to serve.
Recipe supplied by Catherine Fulvio
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