Buckwheat Blini with Salmon and Mustard Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g buckwheat flour
- 50 g roats (buckwheat)
- 300 ml milk
- 0.25 ¼ cube fresh yeast, approx. 10 g
- 1 tablespoon butter
- 1 egg (s)
- Salt pepper
- 1 pinch (s) sugar
- 150 g yourt
- 100 g sour cream, firm
- 3 teaspoons mustard, e.g. Dijon mustard
- 200 g salmon (wild salmon), smoked, sliced
- 1 bunch dill
- 3 tablespoon oil (sunflower oil)
Print Recipe
Pin Recipe Instructions
- Mix the flour and grits and make a well in the middle. Heat 5 tablespoons of milk lukewarm, add a pinch of sugar and dissolve the yeast in it. Pour into the well and mix with a little flour from the edge to form a dough. Cover and let rise in a warm place for about 15 minutes.
- Heat the rest of the milk and butter over a low heat, then add a pinch of salt and the egg to the batter and stir everything until smooth. Again cover and let rise for another 30 minutes.
- Wash the dill, shake dry, put something aside for the garnish and chop finely. Mix the yoghurt, cream and mustard and season with salt and pepper. Stir in the dill. Cut salmon into strips.
- Heat the oil in portions in a coated pan. Bake 12-16 blini one after the other from the dough over medium heat until golden brown on both sides. Keep the blini warm, ideally wrapped in aluminum foil.
- Serve the blini with mustard cream and salmon and garnish with dill.
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