Smoked Fish Mini Pancake Stacks
- For the blinis
- ½ cup plain flour
- ½ cup Buckwheat flour
- ½ tsp Baking powder
- ½ tsp Dried yeast
- 175 milk (warmed)
- 1 egg (separated)
- 0.333 cup sunflower oil
For the blinis, sift together the flours and the baking powder. Mix the dried yeast with the warmed milk and add the egg yolk to this mix. Allow to stand for 5 minutes.
Mix together this yeast mixture with the dry flour mixture to form a smooth batter. Stir in the 15ml of the sunflower oil.
Whisk the egg white to stiff peaks, and fold gently into the batter.
Heat some sunflower oil in a frying pan until hot and drop in dessertspoon sized dollops of the blini batter. Flip the blinis when the surface bubbles to cook the other side.
Cook the rest of the blinis and set aside to cool.
Season the smoked salmon with lemon juice, dill and pepper and squeeze a little lemon juice over the avocado slices as well.
Arrange the millefeuille by sandwiching 3 blinis with smoked salmon and avocado between them as the filling.