Buckwheat Blinis with Smoked Salmon
Blinis are small savory pancakes. They are typically served with caviar and smoked salmon accompanied with some soured cream and melted butter.
Servings: 8 people
Ingredients
- 100 grams buckwheat flour
- 62 grams all-purpose flour
- 1.5 teaspoon instant dry yeast
- 0.25 teaspoon salt
- 300 mL of warm milk
- 1 tablespoon melted butter
- 2 medium eggs, separated
- 150 grams smoked salmon
- 150 grams salmon roe
- 100 grams sour cream
- Fresh dill sprig, to garnish
Instructions
- Sift the flours into a large bowl, add the yeast, and mix well. Make a well in the center and pour into the warm milk (max. body temperature or you will kill the yeast if too hot). Mix to a batter and beat for a couple of minutes to get rid of any lumps. Cover the bowl with plastic wrap and leave to rise for half an hour, by which stage it should have formed a bubbly batter.
- Using a fork, beat the bubbles out of the batter. Add the melted butter and the two egg yolks and beat them in. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold into the batter. Set aside for 5 minutes.
- Using melted butter, grease a cast iron five-blini pan, and heat the pan on medium heat. Add a spoonful of the batter on each round and fry until bubbles rise to the surface and the underside is brown.
- With a small spatula, flip the blinis over and cook the other sides for about one minute until brown. Repeat the process with the rest of the batter.
- Keep the blinis warm, and then serve with a half teaspoon of sour cream, smoked salmon, salmon roe and dill sprig.
