Smoked Salmon Blini
These small pancakes, called blini, are topped with smoked salmon and make a perfect appetizer to serve guests. Featured in the book Ma cuisine week-end Book (French Version)
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
Instructions
- 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.
These small pancakes, called blini, are topped with smoked salmon and make a perfect appetizer to serve guests.
Featured in the book Ma cuisine week-end Book (French Version)