Buckwheat blini with salmon & mustard cream

Name: Buckwheat blini with salmon & mustard cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 150 g Buckwheat flour; 50 g Buckwheat groats; 300 ml milk, sugar; 1/4 cube (10 g) fresh yeast; 1 tablespoon (20 g) Butter; 7-10 Tbsp salt, pepper; 1 Egg (Gr. M); 1 collar Dill; 150 g Whole milk yoghurt; 100 g clotted cream; 2-3 TEASPOONS Mustard (e.g. Dijon mustard); 150 g smoked salmon in slices; 2-3 TABLESPOONS Oil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

150 g Buckwheat flour
50 g Buckwheat groats
300 ml milk, sugar
1/4 cube (10 g) fresh yeast
1 tablespoon (20 g) Butter
7-10 Tbsp salt, pepper
1 Egg (Gr. M)
1 collar Dill
150 g Whole milk yoghurt
100 g clotted cream
2-3 TEASPOONS Mustard (e.g. Dijon mustard)
150 g smoked salmon in slices
2-3 TABLESPOONS Oil

Directions

1
Mix flour and groats, press a depression in the middle. Warm 5 tablespoons of milk lukewarm. Add 1 pinch of sugar and dissolve yeast. Pour into the hollow. Mix with some flour from the edge to the pre-dough. Cover and leave to rise in a warm place for about 15 minutes
2
Warm the remaining milk and butter. Add 1 pinch of salt and egg to the pre-dough, mix everything smooth. Cover and leave to rise for another 30 minutes
3
Wash the dill, dab dry and cut finely, except for a little to garnish. Mix yoghurt, sour cream and mustard. Season to taste with salt and pepper. Stir in dill. Cut salmon into strips
4
Heat the oil in portions in a coated pan. Fry 12-16 blini from the dough in it at medium heat until golden brown, keep warm. Arrange the blini with mustard cream and salmon. Garnish with the rest of the dill