Buchweizen-Blinis mit Raucherlachs (Buckwheat Blinis with Smoked Salmon)

Buchweizen-Blinis mit Raucherlachs (Buckwheat Blinis with Smoked Salmon)

A super canapé for an elegant brunch or dinner party. Light buckwheat blinis are topped with a classic combo of smoked salmon, sour cream and fresh dill. Start the blinis early because they need a few hours to rise.

Preparation Time
30 mins
Cooking Time
4 mins
Total Time
34 mins
Calories
62 Calories

Recipe Instructions

Step 1
Dissolve yeast in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Stir in buckwheat flour and sugar; cover with a towel. Let rise in a warm place until doubled in volume, about 1 hour.
Step 2
Whisk all-purpose flour, eggs, heavy whipping cream, sour cream, and salt into buckwheat mixture until smooth batter forms. Cover with a towel and let stand until batter is frothy and doubled in volume again, about 2 hours.
Step 3
Heat 1 teaspoon vegetable oil in a non-stick skillet over high heat. Drop batter by tablespoonfuls onto skillet; cook until small bubbles rise to the top and edges are dry, about 2 minutes. Flip and cook until evenly browned on other side, about 2 minutes more. Repeat with remaining batter.
Step 4
Top each blini with 1 salmon strip, a teaspoon-sized dollop of sour cream, and a sprinkle of dill.

Ingredients

  • ¼ teaspoon salt
  • 2 eggs, beaten
  • ¾ cup all-purpose flour
  • ¼ cup heavy whipping cream
  • ½ teaspoon active dry yeast
  • 1 cup warm milk
  • 2 tablespoons sour cream
  • ½ teaspoon white sugar
  • 2 tablespoons chopped fresh dill
  • 4 ounces sour cream
  • ½ cup buckwheat flour
  • 1 tablespoon vegetable oil, divided, or as needed
  • 4 ounces smoked salmon, cut into thin strips

Categories

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