Dilmah Real High Tea
08/17/13

Green Tea-Jasmine Infused Blini

Recipe by Genevieve Bax, Queensland, Australia 

8 Green Tea-Jasmine blinis ( refer the recipe below)
Hot smoked salmon
Salmon caviar
½ cup crème fraîche
¼ cup cucumber, very finely diced
1 tsp very finely chopped dill
¼ cup pickled cucumber, shredded
Salt and pepper

Method:

  • To make Pickled Cucumber: Steep 3 Dilmah Green Tea with Jasmine Leaves bags in 110 ml of boiling water for 2 minutes. Steep and remove bags. Stir in 1 tablespoon of raw sugar and 1 tbsp malt vinegar. Add ½ cup finely diced/shredded cucumber and allow to cool.
  • To make the crème fraîche: Mix together the diced Dilmah Green Tea with Jasmine Leaves pickled cucumber and dill, with the crème fraîche and season, to taste with salt and pepper.(You can also add a small amount of the pickling juice.)
  • To assemble: take one Blini and dollop/spread a small teaspoon of the crème fraîche mixture on top. Place a small amount of shredded Dilmah Green Tea with Jasmine Leaves pickled cucumber on top of crème fraîche. Then, lay a piece of salmon on the cucumber. Place a small amount of caviar on top of the salmon.
  • To garnish, use a sprig of dill and some gold leaf.
  • Repeat this process with the remaining Blinis, transfer to a presentation plate, and serve.

 

Green Tea-Jasmine Leaves Infused Blini:

(Makes 8)

70g buckwheat flour
70g plain flour
1/3 tsp baking powder
175ml milk
1 egg separated
1/3 tsp dried yeast
1½ tsp Dilmah Green Tea with Jasmine Leaves, ground to a very fine powder
9 tea bags of Dilmah Green Tea with Jasmine Leaves
Butter for cooking

Method:

  • Boil milk and steep the tea bags until milk cools to body temperature. Remove tea bags.
  • Sift flours and baking powder in a bowl. In another bowl, mix yeast with Dilmah infused milk. Next, separate egg and add yolk to milk mixture.
  • Whisk milk mixture into flour until a smooth batter is formed. Cover and leave in a warm place for one hour.
  • Whisk egg whites to stiff peaks and carefully fold into batter.
  • Melt butter in a pan on medium-low heat. Drop teaspoonfuls of batter into the pan and cook until bubbles appear on the surface. Then, flip and cook the other side. Remove from pan and cook on a wire rack.

Buy Our Teas Online


Latest News

Poland is gearing up for Dilmah Real High Tea Challenge, and with culinary traditions stemming from the Middle-Ages, largely influenced by religion which are still prevalent today, the competition is bubbling with anticipation, with intriguing results brewing in the pipeline. …

21 teams, 14 countries, one trophy. The team that inspired the most innovative revolution in high tea and emerged the ultimate champions of the world’s toughest Global Tea Championship, the Dilmah Real High Tea Challenge 2015, is Team Museum Art …

An inspiring journey that culminated in a thrilling victory clinched by Team Museum Art Hotel from New Zealand! The passionate and evocative presentation by the innovative duo Laurent Loudeac & Camille Furminieux had our judges excited and eager to witness …