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Blinis with smoked salmon

updated

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Ingredients for 4 servings:

  • 200 g buckwheat, ground
  • 20 g yeast
  • 140 ml sour cream
  • 250 ml cream
  • 2 bunches of chives
  • 12 slice(s) smoked salmon
  • 140 ml milk
  • 2 pinches of sugar
  • 2 eggs
  • 30 g butter
  • Salt
  • pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Sift the buckwheat flour into a bowl. Mix the milk, yeast, and sugar to make a pre-dough and let it rise for 15 minutes. Knead in the egg, sour cream, and salt; let it rest for 2 hours. Roll out 6 small pancakes from the batter and fry them in a pan. Whip the cream until stiff, stir in the dill and chives. Top each blinis with a slice of salmon. Place the herb cream next to the salmon and sprinkle with pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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