Norwegian Smoked Salmon Blinis With Crème Fraiche and Caviar

Norwegian Smoked Salmon Blinis With Crème Fraiche and Caviar

Yield: About 48

Norwegian Smoked Salmon Blinis With Crème Fraiche and Caviar

Ingredients

  • 48 blinis
  • 14 slices of Norwegian smoked salmon,
  • each cut into 3 strips
  • 3 cups crème fraîche
  • Caviar
  • 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

Instructions

  • 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.
  • Assembly
  • 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.
http://prettypinkapron.com/norwegian-smoked-salmon-blinis-with-creme-fraiche-and-caviar/

Leave A Comment...

*