|Medley of buckwheat blinis|
|Topped with oysters, smoked|
BLINIS: 300 ml warm milk 15g compressed yeast, or 1 1/2 teaspoons dried yeast 250 g buckwheat flour pinch of salt 1 tablespoon sugar 3 large egg yolks, beaten lightly 3 egg whites 30 ml vegetable oil 60 g butter, melted clarified butter for frying TOPPINGS: 12 scallops without roes 3 tablespoons olive oil 1 tablespoon lemon juice 1 tablespoon chives, chopped finely salt and pepper to taste 1 red capsicum, roasted, skin, seeds and membranes removed 12 oysters in the shell 150 g sliced smoked salmon dill sprigs CREAM SAUCE: 1/2 cup cream 1 tablespoon oyster juice 1 tablespoon lemon juice 1 tablespoon chives, chopped finely 2 tablespoons salmon roe salt and pepper
To make the blinis: mix the warm milk with the yeast and set aside until it froths. Put the buckwheat flour, salt and sugar in a bowl and mix together well. Add the egg yolks to the dry ingredients. Add the milk and yeast mixture and mix together. Let stand, covered, in a warm place for one hour to expand. Beat the egg whites until stiff peaks form. Add the oil and melted butter to the buckwheat mixture and fold in the beaten egg whites. Heat a large, heavy frying pan until hot, brush with melted ghee and drop spoonfuls of the batter onto the surface to make blinis approximately 4cm in diameter. Cook over medium heat for about 3 minutes or until small bubbles appear on the surface and the underside is a light brown. Turn the blinis over with a metal spatula and cook for a further 2 minutes or until brown. Transfer to a plate, cover and keep warm. You will need 36 blinis for the medley.
To prepare the toppings: slice the scallops horizontally into three thin slices. In a small bowl mix together the oil, lemon juice, chives, salt and pepper. Add the scallop slices and mix until well coated. Set aside for 10 minutes. With a 1cm round cutter cut out small discs from the red capsicum. Remove the oysters from their shells, reserving a tablespoon of the juice. Roughly chop the oysters and put on top of 12 blinis. Form the smoked salmon slices into 12 small flower shapes, put a dill sprig on top, and place on a further 12 blinis. Drain the dressing from the scal- lop slices and arrange 3 slices, alternating with 3 discs of red capsicum to form a flower shape on top of each of the remaining 12 blinis.
To make the cream sauce: Lightly whisk together the cream, oyster and lemon juices and the chives. Carefully stir in the salmon roe.
To assemble the medley: arrange two of each blini variety on on individual serving plates. Pour a small quantity of the cream sauce in the centre and serve at once. * Note: if desired you can place 3 blini on each plate and serve 12. Philippe Mouchel, Paul Bocuse Restaurant, Melbourne Bon Appetit, Exec. Chef Magnus Johansson
Source: Vogue Entertaining Guide June/July '94