Variation On A Classic Dish

Salmon Blinis with Creme Fraiche

5
Average: 5 (4 votes)
(4 votes)
Salmon Blinis with Creme Fraiche
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
960
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie960 kcal(46 %)
Protein52.25 g(53 %)
Fat57.84 g(50 %)
Carbohydrates60.29 g(40 %)
Sugar added0 g(0 %)
Roughage13.72 g(46 %)
Vitamin A1,213.42 mg(151,678 %)
Vitamin D1.8 μg(9 %)
Vitamin E3.68 mg(31 %)
Vitamin B₁0.84 mg(84 %)
Vitamin B₂1 mg(91 %)
Niacin17.29 mg(144 %)
Vitamin B₆0.66 mg(47 %)
Folate128.78 μg(43 %)
Pantothenic acid2.78 mg(46 %)
Biotin3.42 μg(8 %)
Vitamin B₁₂9.28 μg(309 %)
Vitamin C18.4 mg(19 %)
Potassium1,021.68 mg(26 %)
Calcium280.13 mg(28 %)
Magnesium50.18 mg(17 %)
Iron5.11 mg(34 %)
Iodine42.71 μg(21 %)
Zinc1.63 mg(20 %)
Saturated fatty acids29.5 g
Cholesterol284.6 mg

Ingredients

for
4
For the blinis
2 eggs
3 ½ ounces Pastry flour
3 ½ ounces Buckwheat flour
½ ounce fresh Yeast
9 ounces lukewarm milk (plus more if needed)
2 tablespoons butter (melted)
1 pinch salt
2 tablespoons clarified butter (for frying)
For the toppings
10 ounces cream cheese
3 tablespoons Crème fraiche
salt
freshly ground peppers
1 teaspoon lemon juice (to taste)
2 slices Smoked salmon
3 ounces cured Salmon (Lox style)
2 ounces red and yellow pickled peppers (from a jar, drained)
For garnish
3 Lime wedge
Dill
Leeks
How healthy are the main ingredients?
cream cheeseSalmoneggsaltsaltDill

Preparation steps

1.

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.

2.

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.

3.

For the toppings, mix cream cheese with crème fraîche and season with salt, pepper and a dash of lemon juice to taste.

4.

Cut smoked salmon into wide strips. Trim steamed salmon and chop coarsely. Drain pickled peppers and cut into bite-size pieces.

5.

Spread cream cheese mixture on blinis and top with smoked salmon, steamed salmon and pickled peppers. Serve garnished with lime wedges, dill and chives.