Lox with Poppy Seed Blini
Lox with Poppy Seed Blini - Brunch and party food!
Healthy, because
Even smarter
Nutritional values
With the omega-3 fatty acids from salmon, you lift your concentration and memory to a new level. The polyunsaturated fatty acids also keep the blood vessels healthy.
If you want, you can also pickle the salmon yourself: We have explained exactly how this works in our How to Make Lox recipe, where it is explained in detail. Alternatively, you can also use other types of fish, such as char.
(Percentage of daily recommendation)
| Calorie | 556 cal. | (26 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 22.2 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 570 mg | (14 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 193 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 ½ tsps Dry yeast (7 g)
- 1 pinch Raw cane sugar
- 3 ½ ozs lukewarm milk (whole)
- 1 Tbsp Poppy seeds (+ something to sprinkle)
- 3 ½ ozs Spelt flour (Type 630)
- 1 oz Buckwheat flour
- salt
- 2 eggs
- 7 ¼ ozs Crème fraiche
- 3 ½ ozs Sour cream
- peppers (From the mill)
- 1 ½ ozs Dill (1 handful)
- ½ bunch Chives
- 2 ¾ ozs Beets (1 small)
- 7 ¼ ozs pickled Salmon (lox)
- 2 Tbsps olive oil
- 2 Tbsps Canola oil
Preparation steps
Dissolve the yeast and sugar in the milk. Stir in 1 tablespoon poppy seeds and both types of flour. Add 1 pinch of salt and eggs and mix to a smooth dough. Cover the dough and let it rest for about 30 minutes.
Meanwhile, mix crème fraîche and sour cream, season with salt and pepper. Wash herbs, shake dry and chop. Peel beet and grate on a kitchen grater. Sprinkle dip with poppy seeds.
Cut salmon into slices and lay out overlapping on greaseproof paper. Sprinkle with beet and herbs and drizzle with olive oil.
Heat a non-stick frying pan and bake 12 blini in batches: One at a time, pour in 1⁄2 tablespoon canola oil and fry 3 blobs of dough in it over medium heat for 3 minutes on each side. Serve blini with dip and salmon together.
