Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Buckwheat Blini with Smoked Salmon



Posts : 17927
Thanked : 881
Join date : 2013-01-13

Buckwheat Blini with Smoked Salmon

Post by Lobo on Fri Jan 29, 2016 12:33 pm

Buckwheat Blini with Smoked Salmon

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 5
This recipe calls for making a sponge, which is essentially a very wet version of the batter that acts as a head start for the yeast. The sponge is allowed to stand before being mixed with the remaining ingredients. During this time, fermentation is initiated, causing the yeast to begin to multiply.

  • Printer Friendly Version

  • 52


  • 2 Tbs. whole wheat flour
  • 1/4 cup buckwheat flour
  • 1 cup sifted all-purpose flour
  • 3/4 tsp. active dry yeast
  • 1/2 tsp. sugar
  • 1/2 cup warm water
  • 2 eggs, separated
  • 1/4 tsp. salt
  • 1 Tbs. unsalted butter, melted
  • 1/2 cup milk, scalded and cooled
  • Vegetable oil for cooking
  • 1/2 lb. sliced smoked salmon
  • 1 cup crème fraîche
  • 1 bunch fresh chives, chopped

Wine Pairing

This pairs well with crisp, light-bodied white wines like the Turasan Emir, Cappadocia from our Wine Club.


To make the sponge, in a bowl, combine the whole wheat flour, buckwheat flour, 1/2 cup of the all-purpose flour, the yeast, sugar and warm water and stir until blended. Cover tightly with plastic wrap and set in a warm place until doubled in volume, 1 to 1 1/2 hours.

In a bowl, whisk together the egg yolks and salt until light in texture and color, then gradually whisk in the butter. Whisk in the milk and the remaining 1/2 cup all-purpose flour until smooth. Fold the sponge into the batter until smooth. Cover with plastic wrap and set in a warm place to rise, 30 to 40 minutes.

Preheat an oven to 175ºF.

In a copper bowl, whisk the egg whites until stiff peaks form. Fold the whites into the batter.

In a blini pan over medium heat, warm 1/2 tsp. vegetable oil. Pour about 1/4 cup of the batter into the pan and cook until golden underneath, 2 to 3 minutes. Flip the blini over and cook until golden underneath, 2 to 3 minutes more. Place the blini in the oven and repeat with the remaining batter.

Top the blini with smoked salmon, crème fraîche and chives. Serve immediately.
Williams-Sonoma Kitchen.

    Current date/time is Wed Dec 07, 2016 9:33 pm