Recipe (english)

Blinis with salmon

Blinis with salmon
Quantity Ingredient
0,5 l Milk
10 g Yeast
0,5 tsp Sugar
10 g Butter
1 Egg yolk
250 g Book Wheat Flour
0,5 tsp Salt
50 g Butter Lard
200 g Sour cream
300 g Smoked Salmon
1 tsp Lemon juice
2 Lemon slices

Blinis with salmon are small pancakes traditionally baked from buckwheat flour in Russian cuisine. The yeast dough for the blinis with salmon should be prepared in time so that it has enough time to walk and thus becomes thick. Pour the milk into a small saucepan and heat only lukewarm. Pour the yeast into a small bowl and mix with 1/8 litre of lukewarm milk and sugar until the yeast dissolves. Stir butter and egg yolk into the remaining lukewarm milk. Fill buckwheat flour into a mixing bowl and press a deep hollow into the middle. If small bubbles form on the yeast milk, they are poured into the trough. Mix the yeast milk with a little flour from the edge to a thick pre-dough, dust with some flour and cover the mixing bowl with a tea towel. Leave the pre-dough to rise for about 20 minutes in a warm place. Add the rest of the milk and salt, stir well, cover and leave to rise for another 60 minutes until the dough thickens. In a small coated pan, heat butter in portions and bake small blinis one after the other, as shown in the picture above. Keep finished blinis warm at 50° in the oven. Puree the sour cream with 200 g smoked salmon and lemon juice. Cut lemon slices into small pieces for decoration. Arrange blinis with salmon and decorate with salmon cream and lemons.

Servings: 10, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
280 kcal
21 g
12 g
17 g

(C)opyright by Marions Kochbuch