Buckwheat Blini With Smoked Salmon
These delicate and flavorful buckwheat blinis are the perfect canvas for the luxurious trio of smoked salmon, creamy crème fraîche, and fresh chives. The batter is a blend of whole wheat and buckwheat flours, creating a nutty and nuanced flavor profile. Topped with the savory smoked salmon and tangy crème fraîche, these blinis make for an elegant appetizer or brunch addition that is sure to impress.
— Constant Cookbook
Ingredients
- 2 Tbs. whole wheat flour
- 1/4 cup buckwheat flour
- 1 cup sifted all-purpose flour
- 3/4 tsp. active dry yeast
- 1/2 tsp. sugar
- 1/2 cup warm water
- 2 eggs, separated
- 1/4 tsp. salt
- 1 Tbs. unsalted butter, melted
- 1/2 cup milk, scalded and cooled
- Vegetable oil for cooking
- 1/2 lb. sliced smoked salmon
- 1 cup crème fraîche
- 1 bunch fresh chives, chopped
Instructions
- To make the sponge, in a bowl, combine the whole wheat flour, buckwheat flour, 1/2 cup of the all-purpose flour, the yeast, sugar and warm water and stir until blended. Cover tightly with plastic wrap and set in a warm place until doubled in volume, 1 to 1 1/2 hours.
- In a bowl, whisk together the egg yolks and salt until light in texture and color, then gradually whisk in the butter. Whisk in the milk and the remaining 1/2 cup all-purpose flour until smooth. Fold the sponge into the batter until smooth. Cover with plastic wrap and set in a warm place to rise, 30 to 40 minutes.
- Preheat an oven to 175ºF.
- In a copper bowl, whisk the egg whites until stiff peaks form. Fold the whites into the batter.
- In a blini pan over medium heat, warm 1/2 tsp. vegetable oil. Pour about 1/4 cup of the batter into the pan and cook until golden underneath, 2 to 3 minutes. Flip the blini over and cook until golden underneath, 2 to 3 minutes more. Place the blini in the oven and repeat with the remaining batter.
- Top the blini with smoked salmon, crème fraîche and chives. Serve immediately.
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