Smoked Salmon Blinis with Arugula
Smoked salmon blinis with arugula is a recipe featuring fresh ingredients from the Crêpe category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Eggs
- 100 g wheat flour
- 100 g buckwheat flour
- 15 g fresh yeast
- 275 ml lukewarm milk
- 2 tbsp liquid butter
- 1 pinch salt
- butter for frying
- 250 g cream cheese
- 200 g smoked salmon (slices)
- crushed pepper
- arugula
- Basil
- pink peppercorns
- lemon zest (unprocessed)
Instructions
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1.
Separate the eggs. Mix wheat and buckwheat flours. Dissolve yeast in milk, then stir into flour with liquid butter, yolks, and salt. Adjust milk if batter is too thick or thin. Cover and let rise in a warm place for about 20 minutes. Chill egg whites, beat until stiff, then fold into the batter.
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2.
Heat some butter in a pan, drop spoonfuls of dough, and cook each side 1–2 minutes until golden brown. Drain on paper towels (keep warm at 80 °C if desired).
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3.
Before serving spread a dollop of cream cheese on each blini and top with smoked salmon slices.
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4.
Garnish as desired with crushed pepper, arugula, basil, pink peppercorns, and lemon zest.
