Tuesday, December 21, 2010


Last year I gave you the recipe for the Salmon Gravlax, which I serve on Blinis, a Russian pancake. Toast works well, but the Blinis really is the perfect vessel for the salmon!
This is my father's recipe that I use every year.


Makes....a lot!

2 1/2 cup buckwheat flour (you can use whole wheat too)
1 cup all purpose flour
a pinch of salt
3/4 stick butter (6 Tbsp), melted and cooled
1 1/2 Cups Greek Yogurt (16oz)
1/4 cup beer
6 eggs (2 whole and 4 yolks) - reserve the whites
1 1/2 cup whole milk
2 Tbsp baking powder

Combine the two flours and the salt in a large bowl.

In a medium bowl, combine the eggs, the butter and the yogurt.

Heat the milk to lukewarm and add the baking powder. Mix.

Add the egg mixture to the flours and mix. Add the beer, using more if needed. At this point, the batter should be moist all over.

Add the milk and combine to obtain a batter similar to a pancake batter, just a bit thicker.

Let rest for 2 hours.

Beat the egg whites until stiff peaks form. Add to the batter, careful not to deflate it.

Let batter rest another 20 minutes.

Cook the blinis on the stove top as you would pancakes, about 3 minutes per side. You can make them 4 to 5 inches in diameter, or make mini ones for fancy appetizers! 

Serve with the Gravlax or smoked salmon! 

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