Blinis with Lox
Nutritional values
(Percentage of daily recommendation)
| Calorie | 732 cal. | (35 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 6.6 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 634 mg | (16 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 26 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 232 mg | |||
| Complete sugar | 23 g |
Ingredients
- For the salmon
- 1 Tbsp Juniper berries
- 1 Tbsp peppercorns
- 3 Tbsps sugar
- 6 Tbsps Sea salt
- 5 sprigs Dill
- 1 Salmon 800 g (approximately 13/4 pounds)(ready to cook with skin)
- For the blinis
- 2 eggs
- 100 grams Pastry flour (pastry flour)
- 100 grams Buckwheat flour
- 10 grams fresh Yeast
- 275 milliliters lukewarm milk
- 2 Tbsps liquid butter
- 1 pinch salt
- 4 Tbsps clarified butter
- For the garnish
- 200 grams Crème fraiche
- 4 tsps scallions
- 4 lemons
Preparation steps
For the salmon, grind juniper berries and peppercorns coarsely in a mortar or smash with a knife blade. Mix in a bowl with sugar and salt.
Rinse dill, shake dry and finely chop about half of dill. Reserve half of dill for later use as garnish.
Rinse salmon, pat dry and place skin side down on a shallow platter. Rub salt mixture on salmon and cover with plastic wrap, Refrigerate for about 24 hours.
For the blinis, separate eggs and set aside whites in refrigerator. Whisk together flour and buckwheat flour. Dissolve yeast in milk and stir with melted butter, egg yolks and salt into flour mixture. If dough is too thick or thin, add a small amount of milk or flour. Cover and allow to rise for about 20 minutes in a warm place. Refrigerate egg whites until right before baking. Beat until stiff and fold into batter.
Heat butter in a pan and pour about a tablespoon of batter into a small mound and cook until golden brown on both sides, each about 1-2 minutes. Drain on a paper towel. Keep warm in oven at 80°C (approximately 175°F), if desired.
Remove salmon from refrigerator, rinse off salt mixture and pat dry. Pluck leaves from remaining dill and finely chop. Sprinkle dill evenly over salmon. Cut salmon into thin slices.
Arrange blinis with salmon on plates. Top with 3-4 tablespoons crème fraîche and sprinkle with chives. Serve with lemon slices.
