Name: Smoked Salmon Blini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 35 serving(s)
Ingredients: 1 cup (250 ml) warm milk; 1/2 tsp sugar; 1 tsp instant dry yeast; 1 1/4 cups (190 g) unbleached all-purpose flour; 2 tbsp (30 ml) sour cream; 3 tbsp butter, melted; 1/4 cup (10 g) chives, finely chopped; 1 egg; Smoked salmon; Sour Cream; Chives, finely chopped

Ingredients

Blini

1 cup (250 ml) warm milk
1/2 tsp sugar
1 tsp instant dry yeast
1 1/4 cups (190 g) unbleached all-purpose flour
2 tbsp (30 ml) sour cream
3 tbsp butter, melted
1/4 cup (10 g) chives, finely chopped
1 egg

Toppings

Smoked salmon
Sour Cream
Chives, finely chopped

Preparation

In a bowl, combine 1/4 cup (60 ml) of milk with the sugar and yeast. Let sit for 10 minutes at room temperature.
Add the remaining milk and the flour. Whisk together until the mixture is smooth. Cover with a cloth or plastic wrap. Let rest for 1 hour at room temperature.
In a bowl, combine the sour cream, butter, chives and egg. Add to the flour and milk mixture. Season with salt and pepper.
In a lightly buttered skillet over medium heat, pour a small amount of batter at a time to form small pancakes about 2 inches (5 cm) in diameter. Cook for 1 minute or until small holes appear on the surface of the batter. Flip the blini over and cook for another minute. Continue with the remaining batter. If the pancakes have been prepared in advance and refrigerated, allow them to warm up to room temperature before serving.
Add a dab of sour cream to each blini. Garnish with smoked salmon and chives.

Note from Ricardo

Blini can be prepared in advance and can also be frozen. Thaw a day before, in the refrigerator, and serve at room temperature.

To help you with this recipe

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Smoked Salmon Blini

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