Salmon blinis
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3 ratings
Preparation : 5 min
Cooking : 5 min
Total time : 1 h 10 Rest : 1 h
Equipment
9cm pan
14 blinis
250 g plain flour
250 ml milk
25 g of crème fraîche
25 g butter
7 g yeast
3 egg
1 pinch salt
300 g of crème fraîche
200 g cream cheese (Philadelphia®)
1 tsp salt
2 sprigs dill
1 lime juice
14 strips smoked salmon
Associated products
RECIPE STEPS
1Let the milk cool (around 35 ° C).
Separate the egg whites from the yolks.
- 250 ml milk
- 3 egg
2Add the yeast to the warm milk and stir with a fork until it dissolves.
Allow to rest for 1 minute.
- 250 ml milk
3Put the flour, salt, egg yolks and yeast liquid in the food processing bowl fitted with the dough blade.
Process for about 30 seconds to 1 minute.
- 250 g plain flour
- 1 pinch salt
- 250 ml milk
- 3 egg
4Set the mixture aside. Wash your bowl and dry it thoroughly.
Fit the food processing bowl with the whisk. Beat the egg whites for 5 minutes, taking care to remove the pusher or the cap.
5Gently fold the crème fraîche into the dough, followed by the egg whites, using the spatula.
- 25 g of crème fraîche
- 3 egg
6Heat the pan and brush with butter.
Cook the blinis for about 1 minute on each side.
- 25 g butter
7Put the crème fraîche in the mini bowl, followed by the cream cheese, lemon juice, salt and dill.
- 300 g of crème fraîche
- 200 g cream cheese (Philadelphia®)
- 1 tsp salt
- 2 sprigs dill
- 1 lime juice
8Blend for 30 seconds and set aside in the fridge.
9To serve, top each blini with a spoonful of sauce and add a slice of smoked salmon or a heap of salmon roe.
- 14 strips smoked salmon
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