Side Pannel
Blinis with Smoked Salmon and Caviar
Blinis with Smoked Salmon and Caviar
- Recipe Submitted by Marsala on 11/03/2014
Category: Dinner Party, Healthy Recipes, Main Dish, Fish
Ingredients List
- 11 ½ oz smoked salmon
- 4 fl oz sour cream
- 9 fl oz crème fraiche
- 3 oz caviar
- 4 ½ oz strong plain flour
- 1 ½ oz buckwheat flour
- 1 envelope dried yeast
- 2 eggs
- 1 oz butter
- 6 fl oz milk
- ¾ teaspoon salt
- Fresh dill, to garnish
Directions
1. Sift the plain flour and buckwheat with the salt into a bowl.
2. Add the yeast. Warm the milk with 5 fl oz of the crème fraiche in a pan until it is lukewarm (too much heat will kill the yeast so be careful).
3. Whisk in the egg yolks, and then add everything from the pan to the flour mixture.
4. Whisk until a thick batter forms, then put a cloth over the bowl and leave it somewhere warm for an hour or until the batter is bubbly and spongy.
5. Whisk the egg whites until they form stiff peaks.
6. Fold them into the batter mixture.
7. Cover the bowl again with the cloth and let it rest for an hour.
Melt the butter in a skillet and tilt the skillet so the butter covers it all over.
8. Add a tablespoon of batter to the hot pan, then another ½ tablespoon on top.
9. Cook for 40 seconds, then flip it over and cook the other side for 30 seconds.
10. Cool the blini on a wire rack, add more butter and repeat with the rest of the batter mixture.
11. You will end up with about 20 blinis.
12. When the blinis are cool, wrap them in foil parcels and warm them on the high shelf of a 275 degrees F oven for 10 minutes, just before making these appetizers.
13. Combine the sour cream with the remaining crème fraiche.
14. Top each blini with smoked salmon, some of the crème fraiche mixture and a spoonful of caviar.
15. Add a sprig of dill to garnish and serve immediately.
2. Add the yeast. Warm the milk with 5 fl oz of the crème fraiche in a pan until it is lukewarm (too much heat will kill the yeast so be careful).
3. Whisk in the egg yolks, and then add everything from the pan to the flour mixture.
4. Whisk until a thick batter forms, then put a cloth over the bowl and leave it somewhere warm for an hour or until the batter is bubbly and spongy.
5. Whisk the egg whites until they form stiff peaks.
6. Fold them into the batter mixture.
7. Cover the bowl again with the cloth and let it rest for an hour.
Melt the butter in a skillet and tilt the skillet so the butter covers it all over.
8. Add a tablespoon of batter to the hot pan, then another ½ tablespoon on top.
9. Cook for 40 seconds, then flip it over and cook the other side for 30 seconds.
10. Cool the blini on a wire rack, add more butter and repeat with the rest of the batter mixture.
11. You will end up with about 20 blinis.
12. When the blinis are cool, wrap them in foil parcels and warm them on the high shelf of a 275 degrees F oven for 10 minutes, just before making these appetizers.
13. Combine the sour cream with the remaining crème fraiche.
14. Top each blini with smoked salmon, some of the crème fraiche mixture and a spoonful of caviar.
15. Add a sprig of dill to garnish and serve immediately.
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