Miniature Russian Pancakes with Smoked Salmon
8,4 / 10
ready in 1 hr
- For the batter
- 1 cup Whole wheat flour (heaped)
- 1 cup Buckwheat flour (heaped)
- ¾ oz Yeast (OR 3.5 g dried yeast)
- 1.333 cups warm milk
- ¼ cup melted butter
- 2 eggs (separated)
- ⅜ cup whipping cream
- vegetable oil (for deep frying)
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.
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.
Beat the egg whites and the whipping cream in separate bowls until stiff, and fold into the batter just before frying.
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.
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.