Buckwheat Blini And Smoked Seafood Salad

Recipe Ingredients

1 cup	62g / 2.2oz	Flour
2/3 cup	41g / 1.4oz	Buckwheat flour
1 teaspoon	5ml	Salt
1 1/2 teaspoons	7.5ml	Dry yeast
1 cup	237ml	Warm milk
3 tablespoons	45ml	Butter
1		Egg - separated
		Vegetable oil - as needed
		Smoked Seafood Salad
4 oz	113g	Smoked trout
4 oz	113g	Smoked mackeral
1		Orange - juiced
1		Orange - zested
2 teaspoons	10ml	Fresh horseradish
1 tablespoon	15ml	Chopped chives
1 tablespoon	15ml	Sour cream
1 teaspoon	5ml	Olive oil

Recipe Instructions

Sift flours and salt and place in bowl and add yeast. Stir in milk and let rise until it doubles in size. Add butter and egg yolk. Stiffly beat egg whites and fold into the batter. Let stand for 30 minutes.

Heat 1 tablespoon of oil in a hot griddle. Spoon 1 tablespoon batter per blini onto griddle. Cook over medium heat for about 2 minutes a side. Place on paper towels while preparing smoked seafood salad.

Smoked Seafood Salad: Skin and flake fish. Whisk orange juice, zest, horseradish, chives, and sour cream. Slowly whisk in oil. Toss with seafood and serve over blinis.

This recipe yields 8 to 10 servings.

Source:
MELTING POT with Michael Symon - (Show # MP-1A05) - from the TV FOOD NETWORK

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