Mini Pancake Stack with Smoked Fish
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- ½ cup Buckwheat flour
- ½ cup plain flour
- ½ tsp Baking powder
- ½ tsp Dried yeast
- ¾ cup milk
- ½ cup butter
- 1 ½ cups Smoked salmon
- 1 cup Sour cream
- 1 Dill
- 10 sprigs parsley
- salt
- peppers
Preparation steps
1.
Sift the plain flour, buckwheat flour and baking powder together in a large mixing bowl.
2.
Warm the milk until its tepid and then mix in the dried yeast.
3.
Separate the egg and the yolk to the yeast and milk mixture. Keep the egg white for later.
4.
Whisk the milk/egg/yeast into the dry ingredients to make a smooth batter. Melt a teaspoon of butter into the batter.
5.
In a separate bowl, whisk the egg white until it forms stiff peaks. Very gently fold the white into the batter keeping as much of the whisked volume as you can. (this makes the blinis light in texture).
6.
Clarify the butter by gently melting it in a saucepan. Drain off the yellow liquid for cooking leaving the white residue in the saucepan.
7.
In a frying pan heat some of the clarified butter and then drop in dessertspoonfuls of the batter. Cook the blinis until they start to bubble and brown, and then turn over and cook the other side (Normally about 2 minutes in total).
8.
Remove from the frying pan and place on a baking tray in a warm place to keep warm. Repeat until all the batter is used.
9.
Cut the salmon into fine ribbons. Finely chop the parsley and dill together.
10.
Keeping a little aside for garnish mix the herbs into the soured cream and blend together well adding a little salt and pepper.
11.
Spoon a little of the cream onto each blini, top with smoked salmon and some chopped herbs and serve warm as a delicious party appetizer.
