Blini with Horseradish Cream, Smoked Salmon and Caviar

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Blini with Horseradish Cream, Smoked Salmon and Caviar
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
174
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie174 cal.(8 %)
Protein6 g(6 %)
Fat11 g(9 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage0.7 g(2 %)
Vitamin A0.1 mg(13 %)
Vitamin D1 μg(5 %)
Vitamin E1 mg(8 %)
Vitamin K1.7 μg(3 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate54 μg(18 %)
Pantothenic acid0.5 mg(8 %)
Biotin6.3 μg(14 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C2 mg(2 %)
Potassium138 mg(3 %)
Calcium43 mg(4 %)
Magnesium12 mg(4 %)
Iron0.6 mg(4 %)
Iodine6 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids5.9 g
Uric acid29 mg
Cholesterol74 mg
Complete sugar2 g

Ingredients

for
20
For covering
300 milliliters Whipped cream
1 tsp Horseradish (from a jar)
100 grams Smoked salmon (in slices)
100 grams Caviar
freshly ground peppers
Dill (for garnish)
For the batter
3 eggs
150 grams Pastry flour
150 grams Buckwheat flour
20 grams Yeast
350 milliliters lukewarm milk
2 Tbsps melted butter
1 pinch salt
clarified butter (for cooking)
How healthy are the main ingredients?
Whipped creamHorseradishDilleggsalt

Preparation steps

1.

Separate the eggs for the dough. Mix wheat flour and buckwheat flour. Dissolve the yeast in the milk and stir with the melted butter, egg yolk and salt into the flours. Allow to rest in a warm place for about 20 minutes. Refrigerate the egg whites.

2.

For the topping, beat the cream until stiff. Stir in the horseradish.

3.

Beat the egg whites until stiff and fold in before baking the batter.

4.

Heat some butter in a pan, put in a tablespoon of batter and bake on both sides in portions until golden brown, 1-2 minutes. Drain on paper towels.

5.

Cut the smoked salmon into strips. Put a dollop of cream on each blini and top with the decorative strips of salmon and caviar. Grind pepper over top, garnish with dill and serve.