Blinis with Smoked Salmon

    3 hours 40 minutes

    These blinis are made with buckwheat and yeast then fried to create mini pancakes that are topped with smoked salmon, sour cream and dill.

    7 people made this

    Serves: 20 

    • 235ml warm milk
    • 1/2 teaspoon dried yeast
    • 1/2 teaspoon sugar
    • 60g buckwheat flour
    • 2 eggs, whisked
    • 2 tablespoons sour cream
    • 60ml cream
    • 1/4 teaspoon salt
    • 90g flour
    • vegetable oil frying
    • Topping
    • 2 slices smoked salmon
    • sour cream to garnish
    • fresh dill, diced, to garnish

    Preparation:20min  ›  Cook:20min  ›  Extra time:3hours rising  ›  Ready in:3hours40min 

    1. Pour milk into a bowl. Sprinkle with the yeast and stir well. Allow to stand for 5 minutes.
    2. Add sugar and buckwheat flour. Cover and allow to rise for 1 hour.
    3. Add the eggs, sour cream, cream, salt and flour then stir until smooth. Cover and allow to rise for 2 hours.
    4. Heat a small amount of oil in a frypan to a high temperature. For each blini fry 2-3 teaspoons of the batter in the frypan. When the batter looks dry and small bubbles are forming turn it over and brown the other side.
    5. Cut salmon into thin strips. Garnish blinis with salmon strips, a drizzle of sour cream and sprinkle of dill.

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