Smoked Salmon Blinis with Dill
Print Category Seafood and Fish Thematic No thematic Source Maxi Evaluation
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Ingredient
- 300 g (1¼ cup) whole wheat flour
- 15 g (1 tbsp) baking powder
- 1 pinch salt
- 500 ml (2 cups) milk, lukewarm
- 4 egg yolks
- 3 egg whites, whipped into stiff peaks
Garnish
- 250 g (1 cup) sour cream
- 1 scallion, finely chopped
- 6 sprigs dill, finely chopped
- 16 small slices smoked salmon
- 16 capers
- 16 sprigs dill, for garnish
- To taste salt and pepper
Preparation
- Mix together the first 4 blini ingredients. Add egg yolks and mix well. Fold in whipped egg whites. Let rest for 30 minutes.
- In a non-stick skillet, pour the equivalent of 1 tbsp of the preparation obtained in step 1 for each blini, cook over medium heat, about 2 to 3 minutes per side.
Garnish
- Mix together sour cream with chopped shallot and dill. Season with salt and pepper, set aside. Place a dollop of sour cream over each blini.
- Form a rose with the salmon slices and place over sour cream mixture. Decorate with a sprig dill and one caper. Serve.
Cook commentary
Serves: 16
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