Blini with salmon & Co
easy
45 mins
45 mins
Ingredients
- 1/2 cube (21 g) fresh yeast
- 1/2 TEASPOON Sugar
- 25 g Buckwheat flour
- 100 g Wheat flour
- 150 ml tepid milk
- 1 egg (size M)
- 1/4 TEASPOON Salt
- 150 g clotted cream
- 2 TABLESPOONS melted butter
- 4 TSP Oil
- 4 discs smoked salmon (approx. 10 g each)
- 4 pieces of smoked trout (about 8 g each)
- 8 pieces of smoked herring fillet (approx. 6 g each)
- 2 TEASPOONS Keta caviar
- 7-10 Tbsp Lemon wedges and dill
Directions
- 1
Dissolve yeast and sugar in 4 tablespoons of lukewarm water, leave to rise for 10 minutes. Warm the milk lukewarm. Put the flour in a bowl. Add 75 ml milk and yeast. Mix to a smooth dough. Cover and leave to rise for about 1 hour.
- 2
Stir the dough thoroughly. Separate the egg. Gradually stir in the beaten egg yolk, remaining milk, salt, 1 tablespoon sour cream and 1/2 tablespoon butter. Beat egg white until stiff and fold in carefully. Let the dough rise for another 30 minutes. Spread a large pan thinly with oil in portions and heat it up. Place 1 small ladle of dough per Blini in the pan and smooth it down. Fry over medium heat on each side for about 2 minutes. Remove the blinis and keep them warm. Before serving, brush the blinis with the remaining butter. Stir the remaining sour cream until smooth. Spread 1 heaped teaspoon of sour cream on each blinis.
- 3
Fry over medium heat on each side for about 2 minutes. Remove the blinis and keep them warm. Before serving, brush the blinis with the remaining butter. Stir the remaining sour cream until smooth. Spread 1 heaped teaspoon of sour cream on each blinis. Spread salmon, trout and herring evenly over the 12 blinis. Put 1/2 teaspoon of caviar on each piece of trout. Garnish the blinis with lemon wedges and dill
- 4
1 3/4 hours waiting time
Nutrition Facts
350 kcal
26 g
21 g
15 g
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