About this recipe:A super canapé for an elegant brunch or dinner party. Light buckwheat blinis are topped with a classic combo of smoked salmon, soured cream and fresh dill. You need start the blinis early because they need a few hours to rise.
235ml warm milk
1/2 teaspoon dried active baking yeast
1/2 teaspoon sugar
60g buckwheat flour
2 eggs, beaten
2 tablespoons soured cream
1/4 teaspoon salt
vegetable oil frying
2 slices smoked salmon
soured cream to garnish
chopped fresh dill to garnish
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Pour milk into a bowl. Sprinkle with the yeast and stir well. Allow to stand for 5 minutes.
Add sugar and buckwheat flour. Cover and allow to rise for 1 hour.
Add the eggs, soured cream, cream, salt and flour and stir to a smooth dough. Cover and allow to rise for 2 hours.
Heat a small amount of oil in a pan to a high temperature. For each blini, fry 2-3 teaspoons of the batter in the pan. When the batter looks dry and small bubbles are forming, turn it over and brown the other side.
Cut salmon into thin strips. Garnish blinis with salmon strips, a drizzle of soured cream and sprinkle of dill.