Buchweizen-Blinis mit Raucherlachs (Buckwheat Blinis with Smoked Salmon) recipe

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Ingredients

½ teaspoon active dry yeast
1 cup warm milk
½ cup buckwheat flour
½ teaspoon white sugar
¾ cup all-purpose flour
2 eggs, beaten
¼ cup heavy whipping cream
2 tablespoons sour cream
¼ teaspoon salt
1 tablespoon vegetable oil, divided, or as needed
4 ounces smoked salmon, cut into thin strips
4 ounces sour cream
2 tablespoons chopped fresh dill

Nutrition Info

61.9 calories
carbohydrate: 5.7 g
cholesterol: 21.7 mg
fat: 3.2 g
fiber: 0.4 g
protein: 2.7 g
saturatedFat: 1.5 g
servingSize: -
sodium: 75.5 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Dissolve yeast in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Stir in buckwheat flour and sugar, cover with a towel. Let rise in a warm place until doubled in volume, about 1 hour.

  2. Whisk all-purpose flour, eggs, heavy whipping cream, sour cream, and salt into buckwheat mixture until smooth batter forms. Cover with a towel and let stand until batter is frothy and doubled in volume again, about 2 hours.

  3. Heat 1 teaspoon vegetable oil in a non-stick skillet over high heat. Drop batter by tablespoonfuls onto skillet, cook until small bubbles rise to the top and edges are dry, about 2 minutes. Flip and cook until evenly browned on other side, about 2 minutes more. Repeat with remaining batter.

  4. Top each blini with 1 salmon strip, a teaspoon-sized dollop of sour cream, and a sprinkle of dill.

Recipe Yield

24 blini

Recipe Note

A super canapé for an elegant brunch or dinner party. Light buckwheat blinis are topped with a classic combo of smoked salmon, sour cream and fresh dill. Start the blinis early because they need a few hours to rise.

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