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Salmon blinis
| Preparation : 10 min | Resting : 1 hr |
| Cooking : 2 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 4
:
| 250 | g plain flour |
| 25 | g thick crème fraîche |
| 7 | g fresh yeast |
| 1 | pinch salt |
| 2 | sprigs dill |
| Juice of 1 lime |
| 250 | ml milk |
| 25 | g butter |
| 3 | eggs |
| 300 | g thick crème fraîche |
| 200 | g St Moret® |
| or Philadelphia® cream cheese | |
| Smoked salmon or salmon roe | |
| 1 | tsp salt |
| To make the blini batter | |
| 1 | Stir the yeast into the milk with a fork until it dissolves. Allow to rest for 1 minute. |
| 2 | Separate the eggs. |
| 3 | Put the flour, salt, egg yolks and yeast liquid in the main bowl fitted with the dough blade. Process for 30-60 seconds. |
| 4 | Beat the egg whites in the bowl with the whisk for 5 minutes, remembering to remove the pusher before you begin. |
| 5 | Gently fold the cream into the dough, followed by the egg whites, using the spatula. |
| 6 | Heat the blini pan, brush with butter and cook each blini for 1 minute on each side. |
| To make the sauce | |
| 1 | Put the cream in the mini bowl, followed by the cream cheese, lemon juice, salt and dill in that order. |
| 2 | Blend for 30 seconds and set aside in the fridge. |
| 3 | To serve, top each blini with a spoonful of sauce and add a morsel of smoked salmon or a heap of salmon roe. |
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