Bliny with herring, trout & salmon

Name: Bliny with herring, trout & salmon
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 75 ml + 75 ml milk; 1/2 TEASPOON Sugar; 1/2 cube (20 g) fresh yeast; 25 g Buckwheat flour; 100 g Wheat flour; 2 TABLESPOONS Butter; 1 egg, 1 pinch of salt (size M); 150 g sour cream or sour cream (24 % fat); 1 smoked trout fillet; 1 Herring fillet, e.g. pickled in beetroot stock; 2 TABLESPOONS Oil; 4 TSP Trout caviar; 4 discs Smoked salmon; 7-10 Tbsp Dill and lemon

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

75 ml + 75 ml milk
1/2 TEASPOON Sugar
1/2 cube (20 g) fresh yeast
25 g Buckwheat flour
100 g Wheat flour
2 TABLESPOONS Butter
1 egg, 1 pinch of salt (size M)
150 g sour cream or sour cream (24 % fat)
1 smoked trout fillet
1 Herring fillet, e.g. pickled in beetroot stock
2 TABLESPOONS Oil
4 TSP Trout caviar
4 discs Smoked salmon
7-10 Tbsp Dill and lemon

Directions

1
Heat 4 tablespoons of water, 75 ml milk and sugar lukewarm. Crumble yeast into it and dissolve. Leave to rise for about 10 minutes. Mix the whole flour with the dough hooks of the hand mixer until smooth. Cover and leave to rise in a warm place for approx. 1 hour
2
Gently warm 75 ml milk and 1 teaspoon butter. Separate the egg. Stir dough vigorously. Stir in egg yolk, milk-butter, 1 tbsp cream and salt. Beat egg white until stiff, fold in. Leave to rise for another 30 minutes in a warm place
3
Cut trout into approx. 4 pieces, herring into approx. 8 pieces. Heat oil in portions in a pan. Bake about 12 blinis at medium heat until golden brown. Keep warm
4
Melt the rest of the butter and coat Bliny with it. Arrange and garnish with sour cream, trout and caviar, salmon or herring