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Buckwheat Blinis with Smoked Salmon and Crème Fraîche

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Buckwheat Blinis with Smoked Salmon and Crème Fraîche

Buckwheat Blinis with Smoked Salmon and Crème Fraîche

amanda

Equipment

  • - Kitchen Mixer Bowl (Stainless Steel) - Essential for making batter from scratch.

  • - Whisk (Hand Mixer) - Useful for whipping cream and beating eggs.

  • - Nonstick Cooking Spray - Helps to prevent sticking during the cooking process of blinis.

  • - Small Nonstick Skillet - Perfect for making small, thin pancakes like blinis.

  • - Microplane Grater - Useful for grating ingredients, such as cheese or zest of citrus fruits.

  • - Digital Kitchen Scale - Ensures accurate measurements for ingredients.

  • - Small Piping Bag (Ziplock) - Ideal for piping cream or sauce on the blinis.

  • - Microwave Safe Container - Useful for melting cream cheese or warming fillings quickly.

  • - Rolling Pin (Silicone) - Handy for rolling out blini batter thinly and evenly.

  • - Small Cutting Board - Provides a stable surface for preparing ingredients like herbs or small garnishes.

Ingredients

  • 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

  • Melted butter

  • Crème fraîche

  • 1 (4-ounce) package thinly sliced smoked salmon

  • Salmon roe

  • Fresh dill sprigs

Instructions

1

Instruction 1

Whisk first 5 ingredients in medium bowl.
2

Instruction 2

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, 1 to 1 1/2 hours.
3

Instruction 3

Whisk buckwheat batter to deflate; then whisk in eggs. Do ahead Can be prepared 1 day ahead. Transfer to large bowl. Cover; chill (may increase in volume; rewhisk before using).
4

Instruction 4

Preheat oven to 200°F. Heat griddle or large skillet over medium heat. Brush lightly with melted butter. Working in batches, pour 2 tablespoons batter for each blini onto griddle, spacing apart. Cook until bubbles form on top and begin to pop, about 1 1/2 minutes. Turn blinis; cook until golden brown on bottom, about 1 1/2 minutes. Transfer to baking sheet. Tent with foil and place in oven to keep warm while cooking remaining blinis. Do ahead Blinis can be made 1 day ahead. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 350°F oven 5 minutes.
5

Instruction 5

Arrange warm blinis on platter. Spoon 1 rounded teaspoon crème fraîche atop each. Top with smoked salmon. Garnish with salmon roe and dill sprigs and serve.
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