Servings:
6
INGREDIENTS
- - 25 g of corn wheat
- - 90 g of flour 0
- - 3 spring onions
- - 2 eggs
- - 1 teaspoon of baking soda
- - 125 ml of milk
- - 3 tablespoons extra virgin olive oil
- - 2 knobs of butter
- - Sea salt
- - pepper
- - 120 g of salmon, smoked
- - 1 bunch of dill
- - 100 g of vegetable cream
INSTRUCTIONS
- Sauté the chopped spring onions with the butter for 4-5 minutes in a pan with a diameter of 12 cm. Beat the egg yolks with the milk and egg whites until stiff and mounted.
- Combine the flour and baking soda in a bowl, mix with the milk mixture with the aid of a whip, complete with onions and egg whites, and if the mixture seems too thick, dilute it with a little more milk. The final dough will have to be denser than that of common crepes.
- Heat and grease with a little olive oil the same pan used to cook the onions, pour a ladle of batter at a time and cook until it forms a soft, golden pancake. Continue in the same way as long as you'll have exhausted all the blini batter and keep warm on a baking sheet covered with paper towels.
- When ready to serve, arrange the blinis on warm dishes, place a few slices of salmon around, decorated with a spoonful of sour cream or greek yogurt and a sprig with fresh dill.
