Blinis with Smoked Salmon and Dill & Shallot Crème Fraîche
Out of all the gazillions of blini recipes out there, this one is hands down the BEST! Easy to make, it yields beautifully light and fluffy blinis that not only can be be made ahead of time (they keep for a couple of days sealed), the batter itself can be made up to 24 hours in advance. Trust me, you will never ever want to buy pre-packaged blinis ever again! Perfect for entertaining!
BLINIS WITH SMOKED SALMON AND DILL CRÈME FRAÎCHE
Depending on size, this recipe will yield anywhere between 12 to 24 blinis. I make mine smaller and obtain about 24 each time.
Ingredients for the blini batter:
1/2 cup all-purpose flour
1/3 cup buckwheat flour
4 teaspoons sugar
1 1/4 teaspoons active dry yeast
1/4 teaspoon (generous) salt
1 cup whole milk
3 tablespoons butter, cut into cubes
2 large eggs, lightly beaten
Ingredients for the Topping:
Crème fraîche or sour cream
1 (6-ounce) package thinly sliced smoked salmon
1 small shallot finely chopped
Fresh dill sprigs for the sour cream and for garnishing
Optional: Salmon or herring roe
Whisk first 5 ingredients together.
Melt the butter in the microwave to soften.
Place milk and butter in small saucepan.
Stir over low heat until butter melts and thermometer registers 110°F (if mixture gets too warm, cool until temperature returns to 110°F).
Pour warm milk mixture into flour mixture and whisk until smooth.
Cover with plastic wrap and let stand in warm draft-free area until doubled in volume, about 2 hours.
Whisk the batter to deflate.
Add the eggs.
Heat griddle or large skillet over medium heat.
Brush lightly with oil.
Working in batches, pour 2 teaspoons of batter for each blini onto griddle.
Cook until bubbles form on top and begin to pop, about 1 1/2 minutes.
Turn blinis over.
Cook until golden brown on bottom, about 1 1/2 minutes.
Transfer to a plate to cool slightly.
Mix the crème fraîche or sour cream with chopped dill and shallot.
Top each blini with a small teaspoon of the sour cream and dill mixture, then with a slice of salmon, roe (if using) and garnish with a sprig of dill.
The batter can be made one day head. It may increase in volume so just beat/whisk before using.
The blinis can be made a day ahead. Just cover with cling film and leave to one side.
Adapted from Epicurious.com recipe.
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