BUCHWEIZEN-BLINIS MIT RAUCHERLACHS (BUCKWHEAT BLINIS WITH SMOKED SALMON)

Buchweizen-Blinis mit Raucherlachs (Buckwheat Blinis with Smoked Salmon) image

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

Ingredients

½ teaspoon active dry yeast
1 cup warm milk
½ cup buckwheat flour
½ teaspoon white sugar
¾ cup all-purpose flour
2 eggs, beaten
¼ cup heavy whipping cream
2 tablespoons sour cream
¼ teaspoon salt
1 tablespoon vegetable oil, divided, or as needed
4 ounces smoked salmon, cut into thin strips
4 ounces sour cream
2 tablespoons chopped fresh dill

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