Buckwheat Blinis With Smoked Salmon And Crème Fraîche Recipes

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BLINI WITH SMOKED SALMON



Blini with Smoked Salmon image

Provided by Ina Garten

Categories     appetizer

Time 35m

Yield 18 pancakes

Number Of Ingredients 10

1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons milk
1 extra-large egg
1/4 pound (1 stick) unsalted butter, clarified, divided
1/2 pound smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill sprig, for garnish

Steps:

  • Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.
  • To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

BUCKWHEAT BLINIS WITH SMOKED SALMON AND CRèME FRAîCHE



Buckwheat Blinis with Smoked Salmon and Crème Fraîche image

Provided by Dorie Greenspan

Categories     Milk/Cream     Egg     Herb     Bake     Cocktail Party     Salmon     Bon Appétit

Yield Makes 12

Number Of Ingredients 13

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

Steps:

  • Whisk first 5 ingredients in medium bowl.
  • 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.
  • 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).
  • 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.
  • 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.

BLINIS WITH CREME FRAICHE AND SMOKED SALMON



Blinis with Creme Fraiche and Smoked Salmon image

Provided by Ina Garten

Categories     appetizer

Yield 20 pancakes

Number Of Ingredients 4

20 store-bought blinis
1/2 pound Norwegian smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the blinis on a sheet pan covered with parchment paper and heat in the oven for 5 minutes. Allow to cool.
  • Top each blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

BUCKWHEAT-CHEDDAR BLINI WITH SMOKED SALMON



Buckwheat-Cheddar Blini With Smoked Salmon image

ZWT6 Norway. Sophie Dahl from http://www.foodandwine.com makes blini (mini pancakes) with wonderfully earthy buckwheat flour and serves the salmon-topped hors d'oeuvres at parties throughout the year.

Provided by UmmBinat

Categories     Breakfast

Time 30m

Yield 24 blini, 24 serving(s)

Number Of Ingredients 10

3/4 cup buckwheat flour (available at health food stores )
1 teaspoon baking powder
1 teaspoon mustard powder
2/3 cup skim milk
1 1/2 tablespoons snipped chives, plus more for garnish
2 ounces sharp cheddar cheese, shredded (1/2 cup)
salt & freshly ground black pepper
2 large egg whites
4 ounces sliced smoked salmon, cut into thin strips
1/4 cup nonfat sour cream

Steps:

  • In a medium bowl, whisk the buckwheat flour, baking powder and dry mustard. Whisk in the milk until smooth. Add the 1 1/2 tablespoons of chives and the cheddar and season the batter with salt and pepper.
  • In another bowl, beat the egg whites with a pinch of salt until firm peaks form. Whisk one-fourth of the whites into the batter. Fold in the remaining whites.
  • Heat a griddle over moderate heat until very hot and spray with vegetable oil spray. Spoon 1-tablespoon mounds of batter onto the griddle and cook until bubbles form around the edges of the blini, about 2 minutes. Flip and cook the blini for about 30 seconds longer.
  • Transfer the blini to a platter and top with the smoked salmon and a dollop of sour cream. Garnish the blini with chives and serve right away.

BUCHWEIZEN-BLINIS MIT RAUCHERLACHS (BUCKWHEAT BLINIS WITH SMOKED SALMON)



Buchweizen-Blinis mit Raucherlachs (Buckwheat Blinis with Smoked Salmon) image

A super canapé for an elegant brunch or dinner party. Light buckwheat blinis are topped with a classic combo of smoked salmon, sour cream and fresh dill. Start the blinis early because they need a few hours to rise.

Provided by KarlHeinz

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 3h39m

Yield 24

Number Of Ingredients 13

½ teaspoon active dry yeast
1 cup warm milk
½ cup buckwheat flour
½ teaspoon white sugar
¾ cup all-purpose flour
2 eggs, beaten
¼ cup heavy whipping cream
2 tablespoons sour cream
¼ teaspoon salt
1 tablespoon vegetable oil, divided, or as needed
4 ounces smoked salmon, cut into thin strips
4 ounces sour cream
2 tablespoons chopped fresh dill

Steps:

  • Dissolve yeast in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Stir in buckwheat flour and sugar; cover with a towel. Let rise in a warm place until doubled in volume, about 1 hour.
  • Whisk all-purpose flour, eggs, heavy whipping cream, sour cream, and salt into buckwheat mixture until smooth batter forms. Cover with a towel and let stand until batter is frothy and doubled in volume again, about 2 hours.
  • Heat 1 teaspoon vegetable oil in a non-stick skillet over high heat. Drop batter by tablespoonfuls onto skillet; cook until small bubbles rise to the top and edges are dry, about 2 minutes. Flip and cook until evenly browned on other side, about 2 minutes more. Repeat with remaining batter.
  • Top each blini with 1 salmon strip, a teaspoon-sized dollop of sour cream, and a sprinkle of dill.

Nutrition Facts : Calories 61.9 calories, Carbohydrate 5.7 g, Cholesterol 21.7 mg, Fat 3.2 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 75.5 mg, Sugar 0.7 g

SMOKED SALMON ON BUCKWHEAT BLINIS



Smoked Salmon On Buckwheat Blinis image

Provided by Liz Logan

Categories     appetizer

Time 20m

Yield About 50 blinis

Number Of Ingredients 10

1 cup buckwheat flour
1 tablespoon olive oil
1/2 cup light beer
Salt to taste
Freshly ground pepper to taste
3/4 cup egg whites (about 7 eggs)
4 tablespoons butter
1/4 pound smoked salmon (about 2 to 3 ounces), thinly sliced
1/2 cup creme fraiche or sour cream
Chopped fresh dill, for garnish

Steps:

  • In a medium-size bowl, combine the flour, oil, beer, salt and pepper. In another bowl, beat the egg whites until soft peaks are formed. Fold into the first mixture.
  • Set a large skillet over high heat. Add 1 tablespoon of the butter and drop in spoonfuls of the batter, each about the size of a half dollar. (To prevent overcrowding, cook the batter in several batches.)
  • Cook the first batch of the rounds until they bubble, about 2 minutes. Turn them over and continue cooking until they are nicely browned, about 2 minutes. Remove the blinis and let them cool on paper towels. Repeat with the remaining butter and batter.
  • Top each blini with a bit of the smoked salmon, then a dollop of the creme fraiche or sour cream. Garnish with the fresh dill.

Nutrition Facts : @context http, Calories 28, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 31 milligrams, Sugar 0 grams, TransFat 0 grams

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