Russian blini with buckwheat flour
Buckwheat flour Russian blini with cream cheese and salmon - Easy appetizer idea.
Ingredients
Blini
- 200 g di buckwheat flour
- 380 ml warm milk
- 6 g active dry yeast
- 1/2 tsp sugar
- 1 tsp salt
Topping
- 160 g cream cheese
- 2 tbsp Greek yogurt
- 1 tbsp chopped dill
- 3 tsp soy sauce
- smoked salmon
- lemon slices
Instructions
Instructions Russian blini with buckwheat flour
- For this recipe I used buckwheat flour made by Bartolini.
- Mix lukewarm milk with sugar and active dry yeast. Set aside for 5 minutes until it becomes foamy.
- Add flour and salt and mix. Place the container, covered with a cotton cloth, in a warm place for 45 minutes – 1 hour
- While waiting for the dough, prepare the cream cheese spread by vigorously mixing the cheese with two tablespoons of yogurt, three teaspoons of soy sauce and minced dill.
- After 40 minute the mixture should become frothy and full of bubbles.
- Heat a non-stick pan. If necessary grease it with some olive oil or butter and pour a few tablespoons of batter. Cook for about 2 minutes on each side over medium-low heat. Turn them as soon as bubbles appear on the surface so that they are golden brown on both sides.
- Serve with the previously prepared cream cheese spread, some slices of smoked salmon and a thin slice of lemon. Before eating, squeeze the lemon over the blini and serve immediately.
Notes
40 min - 1 hour waiting time.
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 22piecesCalories: 222kcal
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