Salmon Blinis with Pickled Peppers

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Salmon Blinis with Pickled Peppers
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Health Score:
Health Score
8,0 / 10
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
Author of this recipe:

Ingredients

for
4
For the batter
2
100 grams
100 grams
15 grams
fresh Yeast
275 milliliters
lukewarm Milk (plus more if needed)
2 tablespoons
Butter (melted)
1 pinch
2 tablespoons
Clarified butter (for frying)
For the toppings
300 grams
50 grams
freshly ground Pepper
1 teaspoon
Lemon juice (to taste)
2 slices
70 grams
steamed Salmon
70 grams
red and yellow pickled Paprika (from a jar)
For garnish
3

Preparation steps

1.

For the 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 80°C (approximately 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.