Buckwheat blinis with champagne cream cheese
Ingredients
for 12 pieces
| 200 g | double cream cheese (e.g. Philadelphia) |
| 3 tbsp | sparkling wine (e.g. champagne) |
| 1 tbsp | thyme, finely chopped |
| a little | pepper |
| 120 g | buckwheat flour |
| 80 g | white flour |
| ½ tsp | salt |
| ¼ tsp | sugar |
| 1 tsp | dry yeast |
| 1 dl | milk |
| 4 tbsp | crème fraîche |
| 1 | fresh egg yolk |
| 1 tbsp | butter, melted, left to cool a little |
| 1 | fresh egg white |
| 1 pinch | salt |
| clarified butter |
| 1 | chioggia beet (approx. 160 g), thinly sliced |
| 50 g | smoked perch fillets (or smoked salmon), cut into pieces |
| 1 tbsp | thyme |
| a little | sea salt |
How it's done
Champagne cream cheese
Combine the cream cheese and sparkling wine using the whisk on a hand mixer, mix in the thyme and pepper, chill.
Batter
Mix the flour, salt, sugar and dried yeast in a bowl. Add the milk and all the other ingredients up to and including the butter, mix well with a wooden spoon. Cover the batter and leave to stand for approx. 1 hr. Beat the egg white with the salt until stiff, carefully fold into the batter. Preheat the oven to 60 °C and warm a plate.
Blinis
Heat a little clarified butter in a non-stick frying pan, reduce the heat. Cook the blinis in batches, using approx. 1½ tbsp of batter per blini (approx. 5 cm in diameter), fry for approx. 3 mins. on each side, keep warm.
Topping
Spread the champagne cream cheese on top of the blinis, add the beetroot or fish, garnish with thyme. Season the beetroot blinis with salt.
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