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Buckwheat blini with smoked salmon
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Prep Time:
95 minutes
Cook Time:
15 minutes
Total Time:
110 minutes
Easy and elegant smoked salmon blinis, perfect for any special occasion.
Ingredients:
  • 321.88 gm milk
  • 60g butter
  • 105.00 gm buckwheat flour, sifted
  • 125.00 ml plain flour, sifted
  • 8g sachet dry instant yeast
  • 10.00 gm caster sugar
  • 1.20 gm salt
  • 2 eggs, separated
  • 200ml creme fraiche
  • 20.00 ml horseradish cream
  • 40.00 ml dill, chopped
  • 300g smoked salmon, sliced
Instructions:
  • In a small saucepan, gently warm milk and 30g of butter over medium-low heat until the butter just melts and the mixture is warm, about 2 minutes. Remove from heat.
  • In a bowl, mix together flours, yeast, sugar, and salt. Create a well in the center. Lightly beat egg yolks, then stir them into the flour mixture. Gradually pour in warmed milk mixture while whisking constantly until a smooth, thick batter forms. Cover and let it sit in a warm place for 1 hour or until the mixture doubles in size.
  • With electric beaters, whip eggwhites until stiff peaks form. Carefully mix in the flour mixture. Microwave the remaining 30g butter in a microwave-safe bowl on MEDIUM (50%) for 50 to 60 seconds. Heat a large, non-stick frying pan over medium heat and brush with some of the melted butter. Cook blini in batches using 1 tablespoon of batter for each, flipping after 1 minute per side until golden and cooked through. Transfer to a clean tea towel and wrap to maintain warmth.
  • In a bowl, mix together creme fraiche, horseradish cream, dill, salt, and pepper. Place blini on a serving tray. Spoon 1 teaspoon of the mixture onto each blini. Top with salmon and serve.

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