Ev­ery­thing Blini with Smoked Salmon

Rachael Ray Every Day - - Breakfast Refresh -

MAKES 24 | AC­TIVE: 30 MIN TO­TAL: 21/2 HR

2/3 cup all- pur­pose flour 1/2 cup buck­wheat flour 1 tsp. ac­tive dry yeast 1/2 tsp. salt 1 cup warm milk (about 110° to 115°) 1 large egg 2 tbsp. butter, melted 1/2 cup (4 oz.) cream cheese, at room tem­per­a­ture 1 con­tainer (8 oz.) crème fraîche Thinly sliced smoked salmon and fresh dill sprigs, plus salmon roe (op­tional), for topping 1/4 cup ev­ery­thing

bagel sea­son­ing

In a large bowl, whisk both flours, the yeast, and salt. Mix in the milk. Let the bat­ter rest for 1 hour.

Sep­a­rate the egg, plac­ing the white in a small bowl and the yolk in the bat­ter. Add the melted butter to the bat­ter. Mix un­til just blended. Whisk the egg white un­til peaks form. Fold the egg white into the bat­ter.

Heat a grid­dle or large heavy skil­let over medium. Grease the grid­dle. Work­ing in batches, scoop ta­ble­spoon­fuls of the bat­ter, spaced 1 inch apart, onto the grid­dle. Cook un­til golden brown, 2 to 3 min­utes per side. Let cool com­pletely on a wire rack.

In a medium bowl, whisk the cream cheese and crème fraîche. Top the blini with 1 rounded tsp. of the crème fraîche mix­ture. Top with smoked salmon and dill, and salmon roe (if us­ing). Sprin­kle with the ev­ery­thing bagel sea­son­ing.

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