Blini with salmon

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Make these tasty blini snacks yourself. Small pancakes with a topping of fresh cream and salmon. Nice to serve at Christmas or New Year’s Eve!

Ingredients

Topping

Preparation

Heat the milk luke warm. Mix in the yeast. Place the flour and a pinch of salt in a large bowl and pour in the milk and yeast. Stir with a whisk until smooth.
Split the eggs.
Beat the egg yolks into the batter and cover the bowl with a piece of cling film or a clean tea towel. Let rise for 30 minutes in a draft-free and relatively warm place.
Beat the egg whites with a mixer to a firm foam. Fold the foam into the rise batter. Heat a little butter in one or more pans and spoon some of the batter into the pan (about 2 tablespoons).
Fry the blinis over medium heat for 2 minutes on each side. Place them on a plate and let them cool slightly.
Grate the lemon and mix the zest with the sour cream.
Spread the sour lemon cream on top and garnish with a piece of smoked salmon, a leaf of dill and, if desired, a little lemon zest and pepper berries.
Tip: You can eat the blinis hot or cold. You can bake the blinis a day in advance and cover with the topping later. Keep them in the fridge after they have been invested.
Blini with salmon

Source: Leukerecepten by leukerecepten-nl.
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