Small Blinis with Sour Cream and Smoked Salmon
Small blinis with sour cream and smoked salmon is a recipe featuring fresh ingredients from the pancakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 eggs
- 150 g wheat flour
- 150 g buckwheat flour
- 0.5 cube fresh yeast (21 g)
- 500 ml lukewarm milk
- 2 tbsp liquid butter
- 1 pinch salt
- butterclarified fat (for frying)
- 200 g Sour Cream
- 150 g Smoked salmon
- dill sprigs (for garnish)
- Salt
- freshly ground pepper
Instructions
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1.
Separate the eggs for the batter. Mix the wheat flour and buckwheat flour together. Dissolve the yeast in the milk, then stir in the liquid butter, yolks, and salt into the flour mixture. If the batter is too thick or thin, adjust the amount of milk slightly. Cover and let rise in a warm place for about 20 minutes. Chill the egg whites; before baking whisk them stiffly and fold them into the batter.
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2.
Heat some clarified butter in a pan, drop spoonfuls of batter onto it, and fry each side for 1–2 minutes until golden brown. Drain on kitchen paper (or keep warm at 80 °C in the oven if desired). Place a slice of smoked salmon on each blini, top with a dollop of sour cream and a dill sprig. Serve immediately.
