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milk unsalted butter buckwheat flour sugar salt active yeast water egg Blini dill cream cheese fresh dill lemon juice lemon zest salmon
Viewed: 47 - Published at: 7 years agoIngredients
- 2/3 cup milk
- 1 tablespoon unsalted butter, plus 1/4 cup clarified butter, **** See Cook's Note
- 3/4 cup buckwheat flour
- 2 1/2 teaspoons sugar
- 1/4 teaspoon fine salt
- 1 teaspoon dry active yeast
- 1 tablespoon lukewarm water, about 100 to 115 degrees F, * See Cook's Note
- 1 egg, separated
- Caviar, to top blini (optional)
- Fresh dill, to garnish blini
- 1 cup cream cheese, softened
- 3 teaspoons finely chopped fresh dill
- 1 teaspoon lemon juice
- 2 teaspoons finely chopped lemon zest
- 2 slices smoked salmon, finely diced (about 4 ounces)
Method
- Herbed Smoked Salmon Cream Cheese, recipe follows
- Special equipment: a small skillet (preferably a well-seasoned cast-iron skillet), a piping bag fitted with a medium tip (or a sandwich bag with a trimmed corner)
- Over medium-high heat, bring the milk and butter to just below a boil.
- Cool until lukewarm.
- Combine the buckwheat flour, sugar, and salt.
- Set aside.
- In a separate small bowl, combine the yeast and lukewarm water.
- Allow the yeast to activate for 5 minutes in a warm place (see Cook's Note*).
- In a large bowl, beat the egg yolk until light yellow.
- Drizzle the milk and butter mixture slowly into the yolk while whisking.
- Add the dry ingredients and stir to combine.
- Cover tightly with plastic wrap and put in a warm place until doubled in size.
- Whisk the egg white until soft peaks form.
- Fold the egg white into the batter.
- Cover the batter again and allow it to regain its original volume, about 10 to 15 minutes.
- Preheat a skillet and lightly brush it with the clarified butter.
- Spoon 1 tablespoon portions of the batter into the skillet (see Cook's Note**).
- Lightly brown on both sides.
- Spoon 1 teaspoon of the smoked salmon cream cheese mixture over a blini.
- Garnish with fresh dill and serve.
- Cook's Note: *Once yeast is combined with liquid, it should be kept between 80 to 115 degrees F until cooking to prevent killing the yeast cells.
- **Since the dough can be gooey, it's easiest to scoop and drop spoonfuls of dough by twirling the spoon.
- ***Use the Herbed Cream Cheese just after the mixture has been assembled so that it's easier to pipe.
- **** Clarified butter is unsalted butter that has been slowly melted, separating the milk solids from the liquids.
- After removing any foam off the top, the golden butter is poured or skimmed off the milky residue.
- Clarified butter is used to cook at higher temperatures because it has a higher smoke point.
- In a medium bowl cream together the cream cheese, dill, lemon juice, and lemon zest.
- Gently fold in the smoked salmon.
