Blinis with Smoked Salmon and Crème Fraîche - Kosher
These Blinis with Smoked Salmon and Crème Fraîche are the epitome of elegance and sophistication. The delicate blinis, made from a blend of buckwheat and all-purpose flour, provide a perfect base for the luxurious toppings. Each bite is a harmony of creamy, tangy crème fraîche, fresh dill, and chives, all beautifully complementing the rich, smoky flavor of the salmon.
Ingrédients
- 1 cup all-purpose flour
- 1 cup buckwheat flour
- 1 teaspoon yeast
- 1 teaspoon sugar
- 1 cup whole milk, warmed
- 3/4 cup sour cream
- 1 large egg
- 1/2 teaspoon salt
- 200 g smoked salmon, thinly sliced
- 1 cup crème fraîche
- 1 tablespoon fresh dill, chopped
- 1 tablespoon chives, chopped
- 1 tablespoon butter
Instructions
- In a bowl, mix the yeast and sugar with the warmed milk. Let it sit for about 10 minutes until frothy.
- In a larger bowl, combine both flours and salt. Make a well in the center and pour in the yeast mixture.
- Add the sour cream and egg. Mix until smooth. Cover and let it rise in a warm place for about an hour.
- Once the batter is bubbly and has risen, heat a large skillet over medium heat and melt the butter.
- Spoon tablespoon-sized amounts of batter onto the skillet to form small blinis. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- To assemble, place the blinis on a serving platter, top each with a slice of smoked salmon, a dollop of crème fraîche, and garnish with dill and chives.
Nutrition (per 100g)
Serving: 100g | Calories: 180kcal | Carbohydrates: 20g | Protéines: 8g | Fat: 7g | Sucre: 2g
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