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Buckwheat Blinis with Smoked Salmon

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Buckwheat Blinis with Smoked Salmon

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Buckwheat Blinis with Smoked Salmon

For the pancakes:
3 eggs
1 ¼ cups milk
2 T olive oil
¼ tsp salt
¾ cup all purpose flour
1 cup buckwheat flour
½ tsp. baking powder

For the garnish:
¼ cup creme fraiche
Lemon juice and salt to taste
1 7-oz package of smoked salmon

For the Pancakes:
Combine the salt, flours, and baking powder together in a bowl.
In a blender mix together the eggs, milk, and olive oil. Add the flour to the blender, and blend until all the ingredients are fully incorporated. You can do this also by whisking by hand.

In a medium sized skillet, heat up some butter or oil, and ladle a palm-sized amount of batter into the pan. After about a minute, carefully flip the blini over with a spatula. Cook another minute or two on the other side, and remove to a plate lined with paper towels.
Cook the rest of the batter all in the same way.

Next, mix the creme fraiche with a bit of lemon juice and a dash of salt.
Cut the smoked salmon into small pieces that can be arranged nicely on top of the blinis.

Arrange the blinis on a serving dish, and the spoon a dollop of the creme fraiche on top.
Place a piece of the salmon on the blini, and serve.

Makes 20 small blinis.

February 29, 2008

Comments

Dear Sophia,

Blinis' dough mix should be much more liquid (less viscous) and you spread them all over the frying pan by tilting it every which way, so they end up really thin and large. Pretty much the same as crepes.

I believe that what you made (very scrumptious-looking, btw) are called blintzes.

Sincerely,
Victor

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