Blinis with Smoked Salmon and Crème Fraîche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 769 cal. | (37 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 288 μg | (96 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 28.2 μg | (63 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 733 mg | (18 %) | ||
| Calcium | 236 mg | (24 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 24.9 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 284 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the batter
- 3 eggs
- 150 grams Pastry flour
- 150 grams Buckwheat flour
- ½ cube fresh Yeast (21 g)
- 500 milliliters lukewarm milk
- 2 Tbsps melted butter
- 1 pinch salt
- clarified butter (for frying)
- To Serve
- 200 grams Crème fraiche
- freshly ground peppers
- 150 grams Smoked salmon (cut into strips)
- 3 Tbsps scallions
Preparation steps
For the batter, separate the eggs. Combine the flour and buckwheat flour. Dissolve the yeast in the milk and stir into the flour along with the melted butter, the egg yolks and the salt. If the batter is too thick or thin, adjust the amount of milk slightly. Cover and leave to rest for about 20 minutes in a warm place.
Refrigerate the egg whites until needed. Before baking, whisk them until stiff and fold into the batter.
Heat some butter in a pan and pour on a tablespoon of batter. Fry on both sides for 1-2 minutes until golden brown. Drain on a paper towel and keep warm in the oven at 80°C (approximately 175ºF).
Repeat with the remaining batter.
To serve, spoon a dollop of crème fraîche onto each blini, season lightly with salt and pepper and cover with strips of smoked salmon.
Serve garnished with chopped chives.
