|
|
Blini, thin buckwheat yeast
pancakes, with an orange-scented smoked salmon filling and drizzled
with a delicious sour cream dressing.
Blini
with Smoked Salmon and Sour Cream Dressing
- Blini:
1 1/2 cups milk
4 tablespoons unsalted butter
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
3/4 cup buckwheat flour
1/2 cup all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon salt
2 large eggs
4 tablespoons butter, divided use
Smoked Salmon Filling:
1 cup flaked smoked salmon
3 tablespoons fresh squeezed orange juice
1 tablespoon finely grated orange peel
-
- Sour Cream Dressing:
1 cup sour cream
1/4 cup chopped celery
2 tablespoons chopped green onion
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh dill or parsley
- To prepare Blini (buckwheat
pancakes): Combine milk and butter in a microwave-safe bowl;
microwave on HIGH in 1-minute increments until butter is melted,
stirring between each minute. Cool to warm (110°F.).
- Sprinkle yeast over surface
of milk and let stand about 5 minutes to dissolve yeast.
- In separate mixing bowl,
combine flours, sugar and salt. Pour milk mixture over dry ingredients
and mix until just combined. Cover bowl tightly with plastic
wrap and let sit in a warm place for about an hour or until the
mixture is bubbly and has expanded by about a third. (At this
point, resulting batter can be refrigerated overnight and recipe
completed the following day.)
- Add eggs to batter, stirring
to deflate bubbles made by yeast.
- Heat heavy skillet over
high heat; reduce heat to medium-high.
- Melt 1 tablespoon butter
in skillet; drop small spoonfuls of batter to form small pancakes
into skillet. Cook until the edges look a bit dry and small bubbles
form at the surface of the pancakes. Flip to cook other side;
remove from skillet when second side is browned. Stack on wire
rack to cool. Repeat with remaining batter until done.
- Prepare Smoked Salmon
Filling: In a small bowl, combine salmon, orange juice and peel;
set aside.
- Prepare Sour Cream Dressing:
In a small bowl, combine sour cream, celery, green onion, salt
and pepper; set aside.
- To assemble: Top each
blini (pancake) with a dollop of sour cream dressing; place about
a tablespoon of salmon mixture on top of dressing and sprinkle
with dill and additional pepper if desired.
- Repeat with remaining
ingredients. Arrange on serving platter garnished with extra
dill sprigs.
Serve warm or at room temperature.
Makes 30 blini.
|
|
|