Blinis with Smoked Salmon and Caviar
Ingredients
- Blinis
- 240 ml whole milk
- 71 g unsalted butter, divided
- 63 g all-purpose flour
- 80 ml buckwheat flour
- 17 g sugar
- ¼ teaspoon kosher salt
- 1¼ teaspoons active dry yeast
- 2 large eggs, lightly beaten
- Garnish
- 113 g crème fraîche
- 113 g smoked salmon
- 57 g caviar of your choice
- Minced chives
Instructions
-
Place milk and 3 tablespoons butter in small saucepan. Stir over low heat just until butter melts.
-
Meanwhile, whisk together both flours, sugar, salt, and yeast in a medium bowl. Pour warm milk mixture into dry ingredients and whisk until smooth.
-
Cover with plastic wrap and let rest at room temperature until doubled in volume, 1½–1¾ hours. After resting, batter will be bubbly and lofty.
-
Whisk to deflate; then stir in beaten eggs just to incorporate—the texture should be silky.
-
Meanwhile, set a skillet over medium heat and add a tablespoon of butter.
-
Working in batches, pour 2 tablespoons batter for each blini onto skillet, spacing apart. Cook until bubbles form on top and they begin to pop, about 1½ minutes. Turn blinis; cook until golden brown on bottom, another 1½ minutes (add more butter to the pan as you need it). Transfer blinis to a serving platter.
-
Tent with foil to keep warm while you cook remaining blinis. Makes approximately 12 blinis.
-
Assembly: Serve blinis with a dollop of crème fraîche, smoked salmon, and caviar—the more the better!
Notes
Imported from Mela.
