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Salmon blinis


Preparation : 10 min Resting : 1 hr
Cooking : 2 min Equipment :
Difficulty :
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for Serves 4 :
250 g plain flour
25 g thick crème fraîche
7 g fresh yeast
1 pinch salt
250 ml milk
25 g butter
3 eggs
300 g thick crème fraîche
200 g cream cheese (Philadelphia®)
1 tsp salt
Smoked salmon or salmon roe
Juice of 1 lime
2 sprigs dill
To make the blini batter
1Stir the yeast into the warm (35 °C) milk with a fork until it dissolves. Allow to rest for 1 minute.
2Separate the eggs.
3Put the flour, salt, egg yolks and yeast liquid in the main bowl fitted with the dough blade. Process for 30-60 seconds.
4Beat the egg whites in the bowl with the whisk for 5 minutes, remembering to remove the pusher before you begin.
5Gently fold the cream into the dough, followed by the egg whites, using the spatula.
6Heat the blini pan, brush with butter and cook each blini for 1 minute on each side.
To make the sauce
1Put the cream in the mini bowl, followed by the cream cheese, lemon juice, salt and dill in that order.
2Blend for 30 seconds and set aside in the fridge.
3To serve, top each blini with a spoonful of sauce and add a morsel of smoked salmon or a heap of salmon roe.

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