Buckwheat blini with smoked salmon

Recipes / Fish

Finger food for a special occasion is made simple with these special little blinis that have a smoked salmon and creme fraiche topping.

Recipe «Buckwheat blini with smoked salmon» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/4 cups milk, 60g butter, 3/4 cup buckwheat flour, sifted, 1/2 cup plain flour, sifted, 8g sachet dry instant yeast , 2 tsp caster sugar, 1/2 tsp salt, 2 eggs, separated , 200ml creme fraiche, 1 tbsp horseradish cream, 2 tbsp dill, chopped, 300g smoked salmon, sliced.

Ingredients:

  • 1 1/4 cups milk 
  • 60g butter 
  • 3/4 cup buckwheat flour, sifted 
  • 1/2 cup plain flour, sifted 
  • 8g sachet dry instant yeast 
  • 2 tsp caster sugar 
  • 1/2 tsp salt 
  • 2 eggs, separated 
  • 200ml creme fraiche 
  • 1 tbsp horseradish cream 
  • 2 tbsp dill, chopped 
  • 300g smoked salmon, sliced 

Instructions

  1. Place milk and 30g butter in a small saucepan over medium-low heat. Heat for 2 minutes or until butter just melts and mixture is warm. Remove from heat.
  2. Combine flours, yeast, sugar and salt in a bowl. Make a well in the centre. Lightly beat egg yolks and add to flour mixture. Gradually add warmed milk mixture, whisking constantly to form a smooth, thick batter. Cover and stand in a warm place for 1 hour or until mixture has doubled in size.
  3. Using electric beaters, beat eggwhites until firm peaks form. Gently fold through flour mixture. Melt 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. Brush pan with a little of the melted butter. Using 1 tablespoon of batter per blini, cook blini in batches for 1 minute each side or until golden and just cooked through. Remove to a clean tea towel. Wrap to keep warm.
  4. Combine creme fraiche, horseradish cream and dill in a bowl. Season with salt and pepper. Place blini on a serving tray. Spoon 1 teaspoon of mixture onto each. Top with salmon. Serve.