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Buchweizen-Blinis Mit Raucherlachs (Buckwheat Blinis With Smoked Salmon)

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Recipe Summary 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.

Ingredients | Knödel Mit Soße Und Fleisch

½ teaspoon active dry yeast

1 cup warm milk

½ cup buckwheat flour

½ teaspoon white sugar

¾ cup all-purpose flour

2 eggs, beaten

¼ cup heavy whipping cream

2 tablespoons sour cream

¼ teaspoon salt

1 tablespoon vegetable oil, divided, or as needed

4 ounces smoked salmon, cut into thin strips

4 ounces sour cream

2 tablespoons chopped fresh dill

Directions

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.

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.

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.

Top each blini with 1 salmon strip, a teaspoon-sized dollop of sour cream, and a sprinkle of dill.

Info | Knödel Mit Soße Und Fleisch

prep: 30 mins cook: 4 mins additional: 3 hrs 5 mins total: 3 hrs 39 mins Servings: 24 Yield: 24 blini

TAG : Buchweizen-Blinis Mit Raucherlachs (Buckwheat Blinis With Smoked Salmon)

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