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Miniature Russian Pancakes with Smoked Salmon

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Miniature Russian Pancakes with Smoked Salmon
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
573
calories
Calories
0
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Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie573 kcal(27 %)
Protein26.43 g(27 %)
Fat38.06 g(33 %)
Carbohydrates31.82 g(21 %)
Sugar added0 g(0 %)
Roughage6.24 g(21 %)
Vitamin A362.75 mg(45,344 %)
Vitamin D1.46 μg(7 %)
Vitamin E2.41 mg(20 %)
Vitamin B₁0.63 mg(63 %)
Vitamin B₂0.72 mg(65 %)
Niacin11.61 mg(97 %)
Vitamin B₆0.62 mg(44 %)
Folate116.69 μg(39 %)
Pantothenic acid1.96 mg(33 %)
Biotin5.04 μg(11 %)
Vitamin B₁₂2.19 μg(73 %)
Vitamin C9.18 mg(10 %)
Potassium646.67 mg(16 %)
Calcium163.7 mg(16 %)
Magnesium54.86 mg(18 %)
Iron1.9 mg(13 %)
Iodine31.56 μg(16 %)
Zinc1.59 mg(20 %)
Saturated fatty acids20.02 g
Cholesterol181.83 mg
Author of this recipe:

Ingredients

for
20
For the batter
1 cup
1 cup
¾ ounce
Fresh yeast (OR 3.5 g dried yeast)
1.333 cups
warm milk
¼ cup
melted butter
2
eggs (separated)
cup
whipping cream
vegetable oil (for deep frying)
For the topping
1.333 cups
½ cup
Quark (scant)
2 tablespoons
2
unwaxed lemons (1 zested and juiced, one cut into wedges)
½ teaspoon
creamed Horseradish (from a jar)
11 ounces
smoked Salmon (sliced)
dill tip (to garnish)

Preparation steps

1.
For the batter, mix together the wheat flour and the buckwheat flour. Dissolve the yeast in the milk and stir into the flour together with the melted butter, egg yolks and a pinch of salt. Cover and leave in a warm place for around 20 minutes to start working.
2.
For the filling, beat together the cream cheese, quark and sour cream. Add 1/4 tsp lemon zest and 1 tsp juice and stir into the cream cheese mixture with the horseradish. Season to taste with sea salt.
3.
Beat the egg whites and the whipping cream in separate bowls until stiff, and fold into the batter just before frying.
4.
Heat some oil in a pan. Using a tablespoon, drop small portions of batter into the oil and fry for 1-2 minutes on each side until golden brown. Drain on kitchen paper.
5.
Tear the smoked salmon into bite-sized pieces and arrange on the blinis with the cream cheese. Top with freshly ground black pepper and garnish with dill tips. Serve with the lemon wedges.