The Recipe Library
Subscribe
by email here
Home
Recipes
Ingredients
Equipment
Techniques
Reviews
Beer
Books
Contact
About Us
Home > Recipes > Light Meal / Entree
Blinis topped with Smoked Salmon and Creme Fraiche

Blinis topped with Smoked Salmon and Creme Fraiche

Blinis are great, a savoury treat that can be topped with any number of things and are versatile enough to make a great breakfast or can even be served on their own as canapés.

Current Rating: 4.00
From: 3 votes
Rate it now

Ingredients

175g Plain flour
55g Buckwheat flour
1 tsp salt
1 tsp dried yeast
200ml Creme Fraiche
225ml milk
2 eggs (yolks separated from the whites)
Smoked salmon sliced
2 tbsp crème fraiche
1 tbsp chopped chives
Salt and white pepper to taste

Directions

Place the milk and crème fraiche in large saucepan. Heat the milk-cream mix until lukewarm.

Meanwhile, while the milk is heating, mix all dried ingredients in a large bowl.

Heat the milk and cream
Mix the ingredients and set aside

Add the milk and cream to the dried ingredients as well as the two egg yolks. Mix well. Cover the bowl with cling film and leave it in a warm place for at least one hour.

After the first hour has past and the mixture has had a chance to rise, whisk the two egg whites until soft peak stage. Fold them into the blinis mix before covering the bowl with cling film and leaving it to rest for another hour in a warm place.

Fold in the egg white
Start to cook the batter

Preheat a pan and put a little oil. For large blinis, place one large tablespoon of the mixture in the hot pan. For the cocktail version of the blinis, place ½ a tablespoon of the mixture in the pan. Two or three blinis can be cooked at the same time.

Cook the blinis for about one minute. The blinis are ready to be flipped when small bubbles appear around the edges. The second side of the blinis should take ½ a minute to be cooked.

Flip the blinis to cook the other side
Blinis topped with Smoked Salmon and Creme Fraiche

Mix the crème fraiche with the bulk of the chives and season to taste with the salt and pepper.

Place a slice of smoked salmon on the top of each blinis and add a dollop of crème fraiche just before serving and garnish with the remaining chives.

Note: If preparing the blinis for breakfast the mixture can be made the night before and kept in the refrigerator overnight.

Preperation time:
Cook time:
Total time including waiting:
Recipe By , Flavoursome Delights

Like this recipe? Sign up to have our latest additions delivered directly to your inbox
Email Address:

You may also like

Smoked Salmon Scrambled Eggs Smoked Salmon Mousse Canapés Beer Pannequets (Crepes) with Ham and Mushroom
Smoked Salmon Scrambled Eggs Smoked Salmon Mousse Canapés Beer Pannequets with Ham and Mushroom

Current Comments

0 comments so far (post your own)

Leave your comment:

Name:

Email:

URL:

Comments:


Please answer the following:

 

Note: Emails are optional and will not be visible.
They will only be used to respond to posted questions.

No HTML code is allowed and URLs will be auto-linked after approval.

Do you have a website? Please feel free to link to this page by copying and pasting the code below.

<a href="http://flavoursomedelights.com/Recipes/LightMeal/Blinis/">Blinis topped with Smoked Salmon and Creme Fraiche</a>