Buchweizen-Blinis mit Raucherlachs (Buckwheat Blinis with Smoked Salmon)
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Description
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.
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
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.
Nutrition Facts
serving: 24 blini
calories: 61.9 kcal
carbohydrates: 5.7 g
protein: 2.7 g
saturated fat: 1.5 g
cholesterol: 21.7 mg
sodium: 75.5 mg
fiber: 0.4 g
sugar: 0.7 g