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Buckwheat Blinis with Norwegian Smoked Salmon

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Total Time: 30 Min Cooking Time : 15 Min Rest Time : None Prep Time: 15 Min	Difficulty Level: Very simple
Serving: 20	Vegetarian: No

Ingredients:

For 20 blinis:
100 grams (¾ cup) of buckwheat flour
62 grams (½ cup) of all-purpose flour
1½ teaspoons of instant dry yeast
¼ teaspoon of salt
300 (1¼ cups) milliliters of warm milk
1 tablespoon of melted butter
2 eggs, separated
150 grams (5 ounces) of smoked salmon
150 grams (5 ounces) of salmon roe
100 grams (3 ounces) of sour cream
Fresh dill sprig to garnish

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Description:

The English word "blintz" comes from the Yiddish (blintse), which in turn comes from blin. "Blin" comes from Old Slavic that means "to mill". Blinis had a ritual significance for early Slavic peoples in pre-Christian times since they were a symbol of the sun (due to their round form). They were traditionally prepared at the end of the winter to honor the rebirth of the new sun. This tradition was adopted by the Orthodox Church and is still practiced all over Eastern Europe.

Preparation:

Sift the flours into a large bowl, add the yeast, and mix well. Make a well in the center and pour into the warm milk (max. body temperature or you will kill the yeast if too hot). Mix to a batter and beat for a couple of minutes to get rid of any lumps. Cover the bowl with plastic wrap and leave to rise for half an hour, by which stage it should have formed a bubbly batter.

Using a fork, beat the bubbles out of the batter. Add the melted butter and the two egg yolks and beat them in. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold into the batter. Set aside for 5 minutes.

Using melted butter, grease a cast iron five-blini pan, and heat the pan on medium heat. Add a spoonful of the batter on each round and fry until bubbles rise to the surface and the underside is brown.

With a small spatula, flip the blinis over and cook the other sides for about one minute until brown. Repeat the process with the rest of the batter.

Keep the blinis warm, and then serve with a half teaspoon of sour cream, smoked salmon, salmon roe and dill sprig.

Notes:

No Description available

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