Salmon Blinis with Creme Fraiche
Salmon Blinis with Creme Fraiche - Perfect for celebrating!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 5.25 g | (5 %) | ||
| Fat | 5.84 g | (5 %) | ||
| Carbohydrates | 6.29 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.72 g | (46 %) |
| Vitamin A | 213.42 mg | (26,678 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.68 mg | (6 %) | ||
| Vitamin B₁ | 0.84 mg | (84 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 7.29 mg | (61 %) | ||
| Vitamin B₆ | 0.66 mg | (47 %) | ||
| Folate | 28.78 μg | (10 %) | ||
| Pantothenic acid | 2.78 mg | (46 %) | ||
| Biotin | 3.42 μg | (8 %) | ||
| Vitamin B₁₂ | 9.28 μg | (309 %) | ||
| Vitamin C | 18.4 mg | (19 %) | ||
| Potassium | 121.68 mg | (3 %) | ||
| Calcium | 80.13 mg | (8 %) | ||
| Magnesium | 5.18 mg | (2 %) | ||
| Iron | 5.11 mg | (34 %) | ||
| Iodine | 4.71 μg | (2 %) | ||
| Zinc | 1.63 mg | (20 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Cholesterol | 84.6 mg |
Ingredients
- For the blinis
- 2 eggs
- 3 ½ ozs Pastry flour
- 3 ½ ozs Buckwheat flour
- ½ oz fresh Yeast
- 9 ozs lukewarm milk (plus more if needed)
- 2 Tbsps butter (melted)
- 1 pinch salt
- 2 Tbsps clarified butter (for frying)
- For the toppings
- 10 ozs cream cheese
- 3 Tbsps Crème fraiche
- salt
- freshly ground peppers
- 1 tsp lemon juice (to taste)
- 2 slices Smoked salmon
- 3 ozs cured Salmon (Lox style)
- 2 ozs red and yellow pickled peppers (from a jar, drained)
- For garnish
- 3 Lime wedge
- Dill
- Leeks
Preparation steps
For the blini batter, separate eggs and refrigerate egg whites. Mix flour and buckwheat flour. Dissolve yeast in milk and stir with melted butter, egg yolks and salt into flour mixture, adding more milk if necessary. Cover batter and let stand in a warm place about 20 minutes. Beat egg whites until stiff and fold into batter.
Melt clarified butter and fry batter in 1-tablespoon portions until blinis are golden brown on both sides, 1-2 minutes. Drain blinis on paper towels and keep warm in oven preheated to 175° F.
For the toppings, mix cream cheese with crème fraîche and season with salt, pepper and a dash of lemon juice to taste.
Cut smoked salmon into wide strips. Trim steamed salmon and chop coarsely. Drain pickled peppers and cut into bite-size pieces.
Spread cream cheese mixture on blinis and top with smoked salmon, steamed salmon and pickled peppers. Serve garnished with lime wedges, dill and chives.
