Buckwheat Blini and Smoked Seafood Salad
Buckwheat Blini and Smoked Seafood Salad
- Yield: 8 to10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 212
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 8
- Cholesterol
- 39
- Sodium
- 279
- Total: 1 hr 25 min
- Prep: 1 hr
- Cook: 25 min
- Yield: 8 to10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 212
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 8
- Cholesterol
- 39
- Sodium
- 279
- Total: 1 hr 25 min
- Prep: 1 hr
- Cook: 25 min
Ingredients
1 cup flour
2/3 cup buckwheat flour
1 teaspoon salt
1 1/2 teaspoons dry yeast
1 cup warm milk
3 tablespoons butter
1 egg, separated
Vegetable oil
SMOKED SEAFOOD SALAD:
4 ounces smoked trout
4 ounces smoked mackeral
1 orange, juiced
1 orange, zested
2 teaspoons fresh horseradish
1 tablespoon chopped chives
1 tablespoon sour cream
1 teaspoon olive oil
Directions
- Sift flours and salt and place in bowl and add yeast. Stir in milk and let rise until it doubles in size. Add butter and egg yolk. Stiffly beat egg whites and fold into the batter. Let stand for 30 minutes. Heat 1 tablespoon of oil in a hot griddle. Spoon 1 tablespoon batter per blini onto griddle. Cook over medium heat for about 2 minutes a side. Place on paper towels while preparing smoked seafood salad.
- SMOKED SEAFOOD SALAD: Skin and flake fish. Whisk orange juice, zest, horseradish, chives, and sour cream. Slowly whisk in oil. Toss with seafood and serve over blinis.
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