Salmon blinis with light cream (Print Version)
# Ingredients:
→ For blinis (homemade or store-bought)
01 -
150 g flour
02 -
1 packet baking powder or 1/2 packet dry yeast
03 -
1 tiny pinch salt
04 -
150 ml warm milk
05 -
1 egg
06 -
1 tablespoon melted butter (for cooking)
→ For topping
07 -
200 g smoked salmon, cut into strips
08 -
150 g thick sour cream or quark
09 -
1 teaspoon lemon juice
10 -
1 tablespoon fresh chopped dill or chives
11 -
Salt and pepper, to taste
→ For garnish
12 -
Salmon or trout roe (optional)
13 -
Lemon slices
14 -
Dill sprigs
# Instructions:
01 -
Mix flour, yeast and salt in a bowl. Pour in warm milk and egg, then whisk until smooth. Let the batter sit for 30 minutes if using baker's yeast. Warm up a pan with a bit of melted butter. Drop small spoonfuls of batter to form little pancakes. Cook them for about 1-2 minutes on each side until golden brown.
02 -
Combine sour cream or quark with lemon juice and chopped dill. Add a bit of salt and pepper. Put it in the fridge until needed.
03 -
Spoon a bit of the cream mixture onto each blini. Top with a strip of smoked salmon.
04 -
Top each blini with a small amount of fish roe, a tiny lemon slice or dill sprig to make them look fancy. Serve them right away.
# Notes:
01 -
You can save time with store-bought blinis. Just warm them slightly before adding toppings for the best taste.
02 -
Mix in a bit of horseradish to the cream for extra flavor.
03 -
You can make these a few hours early, but don't add the toppings until right before serving to keep everything fresh.