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!




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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