Topic · Appetizers Mastery
Buckwheat Blinis with Smoked Salmon
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.
Makes about 12 blinis
- 100 grams buckwheat flour
- 62 grams all-purpose flour
- 1.5 teaspoon instant dry yeast
- 0.25 teaspoon salt
- 300 Ml warm milk
- 1 tablespoon melted butter
- 2 large eggs, (separated)
- 150 grams smoked salmon
- 150 grams salmon roe
- 100 grams sour cream
- Fresh dill sprig, to garnish
- 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.
