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  • Buckwheat Blini And Smoked Seafood Salad

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    Buckwheat Blini And Smoked Seafood Salad
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. flour
    • 2/3 c. buckwheat flour
    • 1 tsp salt
    • 1 1/2 tsp dry yeast
    • 1 c. hot lowfat milk
    • 3 Tbsp. butter
    • 1 x egg separated Vegetable oil as needed
    • 4 ounce smoked trout
    • 4 ounce smoked mackeral
    • 1 x orange juiced
    • 1 x orange zested
    • 2 tsp fresh horseradish
    • 1 Tbsp. minced chives
    • 1 Tbsp. lowfat sour cream
    • 1 tsp extra virgin olive oil

    Directions

    1. Sift flours and salt and place in bowl and add in yeast. Stir in lowfat milk and let rise till it doubles in size. Add in butter and egg yolk. Stiffly beat egg whites and fold into the batter. Let stand for 30 min.
    2. Heat 1 Tbsp. of oil in a warm griddle. Spoon 1 Tbsp. batter per blini onto griddle. Cook over medium heat for about 2 min a side. Place on paper towels while preparing smoked seafood salad.
    3. Smoked Seafood Salad: Skin and flake fish. Whisk orange juice, zest, horseradish, chives, and lowfat sour cream. Slowly whisk in oil. Toss with seafood and serve over blinis.
    4. This recipe yields 8 to 10 servings.

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