Blini with gravlax and dill crème fraîche
Why only for brunch? Our crispy potato blinis with gravlax and fine dill crème fraîche taste so good that you could eat them every day.
Ingredients · Servings 4
- 150 g floury potatoes
- 2 Owner
- 10 g yeast
- 100 ml milk
- 100 g flour
- Salt
- freshly ground black pepper
- freshly grated nutmeg
- 150g Fresh cream
- ½ bunch of fresh dill plus some dill for sprinkling
- 1 tsp mustard
- 1 TL Honig
- Salt
- freshly ground black pepper
- 2 tsp clarified butter for baking
- 250g gravlax in thin slices
Method · 1 h
- For the blini, boil the potatoes in their skins until tender, then peel and mash finely with a fork. Separate the eggs. Mix the egg yolks with the mashed potatoes.
- Stir the yeast into lukewarm milk until smooth and stir into the potato mixture along with the flour.
- Beat the egg whites with a pinch of salt until stiff peaks form and gently fold them into the batter. Season the mixture with salt, pepper, and nutmeg, then cover and let it rest for 30 minutes.
- Mix crème fraîche with chopped dill, mustard and honey, season with salt and pepper.
- Bake small blini from the batter in a coated pan with a little hot clarified butter over medium heat.
- Top the still-warm blini with slices of salmon, drizzle with a little dill crème fraîche and sprinkle with dill if desired.
Buy
150 g
Owner
10 g
Yeast
100 ml
Milk
100 g
Salmon and crème fraîche
150 g
