Smoked Almon Blinis
7,9 / 10
ready in 1 hr 10 min.
- For the blinis
- 1 ¼ cups all-purpose flour
- 1 ¼ cups Buckwheat flour
- ¾ ounce Yeast (OR 4 g dried yeast)
- 2 cups warm milk
- 2 tablespoons melted butter
- 3 eggs (separated)
- clarified butter
Mix together the two flours and dissolve the yeast in the milk. Stir the yeast mixture into the flour along with the butter, egg yolks and a pinch of salt. If the mixture is too thick or thin, adjust the amount of milk and flour. Cover and leave to rise in a warm place for around 20 min.
Chill the egg whites and just before cooking the blinis beat them and fold them into the mixture.
Heat some clarified butter in a pan and place tablespoons of the mixture into the pan. Fry the blinis on both sides for 1-2 min until golden brown. Pat dry with kitchen paper and keep warm in the oven if desired.
Top each blini with some smoked salmon and a dollop of sour cream. Garnish with dill and serve immediately.