Blinis with Smoked Salmon and Caviar
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 218
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 121
- Sodium
- 241
- Total: 2 hr 15 min
- Active: 30 min
Ingredients
Blinis
1 cup whole milk
5 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
1/3 cup buckwheat flour
4 teaspoons sugar
1/4 teaspoon kosher salt
1 1/4 teaspoons active dry yeast
2 large eggs, lightly beaten
Garnish
4 ounces crème fraîche
4 ounces smoked salmon
2 ounces caviar of your choice
minced chives
Directions
- 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!