Blinis with smoked salmon

Von RecipeTin Eats · 45 Min.

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Zubereitung

1. Warm a small bowl with warm water, then dry it. Mix the warm water, yeast and 1/4 tsp of the sugar until mostly dissolved (small lumps are fine). Cover and leave somewhere warm for 10 minutes until foamy.
2. In a separate medium bowl, whisk or stir both flours, the 1/8 tsp salt and the remaining sugar together with a wooden spoon.
3. Stir in the milk, melted butter, beaten egg and the foamy yeast mixture until well combined. The batter will be runny, like pancake batter.
4. Cover and set the bowl inside a larger bowl of warm water about 3 cm (1 inch) deep. Leave in a warm place for 1 1/2 to 2 hours, until doubled in volume and bubbles break the surface.
5. Stir the batter. Spoon or pipe it into a piping bag fitted with a 4 mm round tip (or snip a 6 mm hole), and tie the end loosely with an elastic band, as the batter keeps expanding.
6. Place a large non-stick pan over medium-high heat. When hot, take it off the heat, spray lightly with oil, then return it to the stove.
7. Pipe 2.5 cm (1 inch) rounds that spread to about 4 cm (1.7 inch). Cook the first side 45 seconds to 1 minute, until golden spots show in the middle and a golden ring forms around the edge. Flip and cook the other side for 30 seconds.
8. Move the blinis to a cooling rack. Wipe the pan briefly with paper towel, spray with oil and reheat, then keep cooking, adjusting the heat so the pan stays at the right temperature.
9. Let the blinis cool. Mix the softened cream cheese, crème fraîche, chopped dill, lemon juice, 1/4 tsp salt and white pepper until smooth, then refrigerate until needed.
10. Cut the smoked salmon into 4 x 5 cm (1.5 x 2 inch) pieces. Spread 3/4 tsp of dill crème fraîche on each blini, top with a coiled piece of salmon and a little dill, then arrange on a platter.

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