Marinated Salmon with Poppy Seed Blini

Name: Marinated Salmon with Poppy Seed Blini
Prep time: 30 min
Cook time: 15 min
Total time: 1 h
Yield: 4
Cuisine: Scandinavian
Ingredients: 1 packet dry yeast (7 g); a pinch raw cane sugar; 100 ml lukewarm milk (3.5 % fat); 1 tbsp poppy seeds (+ extra for sprinkling); 100 g spelt flour (Type 630); 30 g buckwheat flour; Salt; 2 Eggs; 200 g crème fraîche; 100 g Sour cream; black pepper (ground); 3 g dill (about a handful); 0.5 bunch chives (10 g); 80 g beetroot (1 small bulb); 200 g marinated salmon; 2 tbsp olive oil; 2 tbsp Rapeseed oil

Prep: 30min

| Servings: 4 | Cook: 15min

Spoonsparrow marinated salmon with poppy seed blini is packed with healthy fatty acids and is also well received by guests.

Ingredients

1 packet dry yeast (7 g)
a pinch raw cane sugar
100 ml lukewarm milk (3.5 % fat)
1 tbsp poppy seeds (+ extra for sprinkling)
100 g spelt flour (Type 630)
30 g buckwheat flour
Salt
2 Eggs
200 g crème fraîche
100 g Sour cream
black pepper (ground)
3 g dill (about a handful)
0.5 bunch chives (10 g)
80 g beetroot (1 small bulb)
200 g marinated salmon
2 tbsp olive oil
2 tbsp Rapeseed oil

Instructions

1.
Dissolve yeast and sugar in the milk. Stir in 1 tbsp poppy seeds and both flours. Add a pinch of salt and eggs, then mix into a smooth dough. Cover the dough and let it rest for about 30 minutes.
2.
Meanwhile whisk together crème fraîche and sour cream, seasoning with salt and pepper. Wash, dry, and chop the herbs. Peel the beetroot and grate it on a kitchen grater. Sprinkle poppy seeds over the dip.
3.
Slice the salmon into thin pieces and lay them overlapping on parchment paper. Sprinkle with grated beetroot and herbs, then drizzle with olive oil.
4.
Heat a non‑stick pan and bake portions of 12 blini: pour ½ tbsp rapeseed oil into the pan, drop about 3 spoonfuls of dough onto each side, and cook for 3 minutes per side over medium heat. Plate the blini with the dip and salmon together.