Buckwheat Blini And Smoked Seafood Salad
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
44
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Flour2 cup
Buckwheat Flour1 tsp
Salt1.5 tsps
Dry Yeast1 cup
Milk (warm)3 tbsps
Butter110 g
Smoked Trout2 tsps
Horseradish (fresh)1 tbsp
Chives (chopped)1 tbsp
Sour Cream1 tsp
Olive OilDirections:
1
Add butter and egg yolk
2
Sift flours and salt and place in bowl and add yeast
3
Stir in milk and let rise until it doubles in size
4
Stiffly beat egg whites and fold into the batter
5
Let stand for 30 minutes
6
Heat 1 tablespoon of oil in a hot griddle
7
Spoon 1 tablespoon batter per blini onto griddle
8
Cook over medium heat for about 2 minutes a side
9
Place on paper towels while preparing smoked seafood salad
10
SMOKED SEAFOOD SALAD: Skin and flake fish
11
Whisk orange juice, zest, horseradish, chives, and sour cream
12
Slowly whisk in oil
13
Toss with seafood and serve over blinis