Smoked Salmon and Buckwheat Blini
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
- Ingredients
- ⅔ cup Buckwheat flour
- ⅓ cup all-purpose flour
- ¾ tsp kosher salt
- ½ tsp Baking powder
- ½ cup milk (plus 2 tablespoons)
- 1 extra-large egg
- ½ cup unsalted butter (divided)
- 8 ozs smoked Salmon (sliced thinly)
- 6 sprigs fresh Dill (to garnish)
- For Horseradish Sauce
- 1 scallion (rinsed and finely chopped)
- 2 fresh Chives (finely snipped)
- 1 cup Sour cream
- 1 ½ tsps freshly grated Horseradish
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation
Kitchen utensils
1 Pot mit Deckel, 1 Teaspoon, 1 Cutting board, 1 Peeler, 1 Small knife, 1 Fine grater, 1 Large knife, 1 Small pot, 1 Measuring cups, 1 Whisk, 1 Slotted spoon
Preparation steps
1.
Preheat oven to 200º F; for warming. Combine flours, salt and baking powder in a bowl.
2.
In a separate bowl, whisk together milk, egg and 3 tablespoon of melted butter. Whisk into the flour mixture.
3.
Heat 1 tablespoon of butter in a medium nonstick skillet or griddle. Drop the batter into the hot pan, 1 tablespoon at a time (blini should be about 2 -inches in diameter). Cook over medium-low heat until bubbles form on the top of the blini (approx. 2 minutes). Turn blini and cook for 1 minute more, or until brown. Brush skillet or griddle with butter as needed. Repeat until batter is gone. Keep warm in a single layer on a baking sheet lined with a clean towe in a low oven while cooking the remaining blini.
4.
Arrange a slice of smoked salmon on top of each blini and garnish with a sprig of fresh dill. Serve with Horseradish Sauce.
5.
For Horseradish Sauce:
6.
In a small bowl, combine chopped spring onion, chives, sour cream and horseradish. Season to taste with salt and pepper. Serve with blini.
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