Norwegian Smoked Salmon Blinis With Crème Fraiche and Caviar

By on 05/12/2015

Norwegian Smoked Salmon Blinis With Crème Fraiche and Caviar


48 blinis
14 slices of Norwegian smoked salmon,
each cut into 3 strips
3 cups crème fraîche
Finely chopped chives
For Blinis
2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
1/2 cup warm water (110 degrees)
1 cup all-purpose flour
Coarse salt
1/2 cup low-fat buttermilk
1 tablespoon unsalted butter, melted, plus more for pan
1/2 teaspoon sugar
2 large eggs, separated

Sprinkle yeast over water. Let stand until foamy, about 5 minutes. Stir together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar, and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes.
Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes.
Heat a medium nonstick skillet over medium heat, and coat with a thin layer of butter. Add a scant tablespoon batter for each blini (about 6 or 7 per skillet), and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side. Transfer to a parchment-lined tray, and let cool for 30 minutes. Garnish with creme fraiche and caviar.
Place the blinis on a serving plate. Top each blini with a piece of Norwegian smoked salmon, twisted into a roll.
Then add a teaspoonful of crème fraiche and a small amount of caviar on top of the salmon to keep it in place.
Garnish with the chives and serve.


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