INGREDIENTS
Blini:
- 1 cup flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup milk
- 1 tablespoon sugar
- 1 egg
- 1 tablespoon melted butter
- extra butter for cooking
Topping:
- ½ cup sour scream
- ½ lemon, juiced
- pinch of salt
- 80g sliced biltong
Plum & mint salsa:
- 4 plums, finely diced
- ¼ cup red onion, finely diced
- 10g mint, finely chopped
- 5g Italian parsley, finely chopped
- 30ml honey
- 1 tablespoon balsamic vinegar
- ¼ cup olive oil
- 1 lime, zest & juice
- ½ teaspoon salt & pepper
METHOD
For the blini
1. Sift the flour, salt and baking powder into a bowl and set aside.
2. In another bowl, whisk together the milk, sugar, egg and melted butter.
3. Gradually combine the wet ingredients with the dry, stirring until just blended.
4. Lightly grease the pans with butter, then drop a tablespoon of batter for each blini. Cook over medium heat until they turn golden brown on both sides.
For the topping
1. In a bowl, combine the sour cream, lemon juice and a pinch of salt. Stir until smooth, then set aside.
For the plum & mint salsa
1. In a bowl, combine the plums, red onion, mint, parsley, honey, balsamic vinegar, olive oil, lime zest, lime juice, salt and pepper. Toss everything together until well mixed, then set aside.
Assembling method:
1. Arrange the blinis on a serving platter. Generously top each with the sour cream mixture, the plum and mint salsa.
2. Scatter roughly torn biltong over the top and garnish with microgreens, if desired.