Russian tea room's blini with smoked salmon a

Yield: 10 servings

Measure Ingredient
1⅓ cup Sifted all purpose flour
1⅓ cup Sifted buckwheat flour
¼ cup Sugar
⅛ teaspoon Salt
4 teaspoons Active dry yeast
2⅔ cup Milk
2 cups Unsalted butter melted
4 \N Eggs lightly beaten
12 ounces Scotch or Irish smoked Salmon sliced
2 pints Sour cream

Combine two flours, yeast, sugar and salt in a large bowl. In a small saucepan, combine the milk and ½ c of the buter over low yheat. Heat stirring frequently unitl the milk is lukewarm. Stir the milk mixure into the flour mixture and mix well. Fold in the eggs. Beat with a mixer on low speed until well blended. . cover and let rise in a warm place for 1 -1½ hours or until doubled in size and light and fluffy. Preheat griddle or large heavy skillet over moderately high heat. Spray griddle lightly with pan spray. Sitr down the batter and ladle about 3 tablespoonfuls on to the griddle. Cook until top is bubbly and bottom is browned. Turn and brown other side of blini. Transfer to a hot platter and keep warm until all pancakes are made. Brush melted butter on each pancake, add sliced smoked salmon and a spoonful of sour cream and roll up. Food & Wine 2/84 Format by EMlie rwsm05a

Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Feb 15, 1999, converted by MM_Buster v2.0l.

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