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.
Provided by KarlHeinz
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 3h39m
Yield 24
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 5.7 g, Cholesterol 21.7 mg, Fat 3.2 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 75.5 mg, Sugar 0.7 g
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domo rogo
[email protected]I'm not a huge fan of buckwheat flour, but I really liked these blinis. They were light and fluffy, and the smoked salmon was a great addition.
kachi maitechukwu
[email protected]These blinis are so versatile. You can serve them with smoked salmon, caviar, or even just a dollop of sour cream.
Meer Rahib
[email protected]I love the combination of flavors in these blinis. The buckwheat flour gives them a slightly nutty flavor, and the smoked salmon adds a nice salty kick.
Kamugisha Godwin
[email protected]These blinis are a great way to use up leftover buckwheat flour. They're also a fun and easy recipe to make with kids.
Vidza Emmanuel
[email protected]I'm not sure what all the fuss is about. These blinis were just okay.
Shani Sorkar
[email protected]These blinis were good, but I think they would have been better if I had used fresh buckwheat flour.
Usama Khanbhai
[email protected]I followed the recipe exactly, but my blinis didn't turn out as light and fluffy as I expected. I'm not sure what I did wrong.
Akeem Ridwan
[email protected]These blinis were a little too dry for my taste. I think I would add a little more milk or buttermilk to the batter next time.
Oluwatayo fumilola fumilola tella
[email protected]I'm not a huge fan of buckwheat flour, but I really liked these blinis. They were light and fluffy, and the smoked salmon was a great addition.
Unique Prince
[email protected]These blinis are a great make-ahead appetizer. You can make them the day before and then just reheat them in the oven before serving.
Teresa Lynne
[email protected]I made these blinis for my family, and they loved them! They said they were the best blinis they'd ever had.
M A Baig
[email protected]These blinis are so versatile. You can serve them with smoked salmon, caviar, or even just a dollop of sour cream.
Jordans Tarrington
[email protected]I love the combination of flavors in these blinis. The buckwheat flour gives them a slightly nutty flavor, and the smoked salmon adds a nice salty kick.
Mutunga Jackson
[email protected]These blinis are a great way to use up leftover buckwheat flour. They're also a fun and easy recipe to make with kids.
Md Emon
[email protected]I've made these blinis several times now, and they always turn out perfect. They're so easy to make, and they're always a crowd-pleaser.
blade bunny
[email protected]These buckwheat blinis with smoked salmon were a hit at my brunch party! The blinis were light and fluffy, and the smoked salmon added a delicious savory flavor.