Blinis with two toppings
Ingredients
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large bowl, whisk, cutting board, knife, medium bowl, large, non-stick frying pan
Nutrition per serving
Step 1/ 8
- 22½ g buckwheat flour
- 75 g all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
- large bowl
- whisk
Combine buckwheat flour, all-purpose flour, salt, and baking powder in a large bowl.
Step 2/ 8
- ½ tbsp butter
- ½ egg
- 100 ml milk
Add some of the melted butter, egg, and milk to the flour mixture. Stir well until a thick batter forms. Set aside.
Step 3/ 8
- ½ sprig dill
- ½ avocado
- 1 tomatoes
- ½ shallot
- cutting board
- knife
Chop dill finely. Peel and pit avocado. Quarter tomato and remove seeds. Finely dice tomatoes, avocado, and shallot.
Step 4/ 8
- ½ tbsp lemon juice
- chili flakes
- salt
- pepper
- medium bowl
For the avocado-tomato tartare, place avocado and shallots in a bowl. Season to taste with chili flakes, salt, pepper, and some of the lemon juice.
Step 5/ 8
Add tomato cubes. Mix carefully until well combined. Set aside.
Step 6/ 8
- 25 g cream cheese
- ¼ tbsp lemon juice
- salt
- pepper
- medium bowl
For the cream cheese topping, whisk together cream cheese, dill and remaining lemon juice. Season with salt, and pepper to taste. Set aside.
Step 7/ 8
- 20 g butter
- large, non-stick frying pan
Brush a large, non-stick frying pan with some of the remaining melted butter over medium-low heat. Drop batter into the hot pan to form small rounds. Wait for approx. 2 – 3 min. until the sides set and small bubbles form on top of the blini rounds. Flip to cook for approx. 2 – 3 min. on the other side. Place on a serving plate.
Step 8/ 8
- 35 g smoked salmon
- 10 g roe
- dill for serving
Garnish half of the blinis with a dollop of cream cheese. Divide salmon into bite-sized pieces. Place salmon on cream cheese and top with caviar. Place avocado-tomato tartare on the rest of blinis. Serve with more dill if desired. Enjoy as a starter, breakfast or snack.
Enjoy your meal!
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