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She says "Blinis is the fancy Russian word for mini buckwheat pancakes, but we all know pancakes are one of the first things we say our goodbyes to go when we cut out grains. Buckwheat gets a bad rap, even though it’s one of the lowest carb grains out there. It’s still a grain, and we’re doing this thing without grains, aren’t we?
So howsabout we make a grain-free pancake that we slap some creme fraiche, smoked salmon, and dill sprigs on, and called said pancake a “blini?” I think we can all get on board with that.
Smoked Salmon with Coconut Flour Blinis
(Yield 22-25 blinis)
(Yield 22-25 blinis)
1/2 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
2 tablespoons butter, melted, plus additional butter for cooking.
3/4 cup milk
Creme fraiche for serving
4 ounces smoked salmon
Fresh dill, separated into sprigs
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
2 tablespoons butter, melted, plus additional butter for cooking.
3/4 cup milk
Creme fraiche for serving
4 ounces smoked salmon
Fresh dill, separated into sprigs
In a medium mixing bowl, whisk together coconut flour, baking powder, and salt. Add eggs, stirring lightly until dough is lumpy. Add in melted butter. Stir in milk, 1/4 a cup at a time, until batter is the consistency of a thick pancake batter.
Heat a pat of butter in a sauté pan to medium high heat until pan is very hot and butter is starting to brown. Starting at 12 o’clock on the pan, scoop a teaspoon of batter onto the hot pan, using the teaspoon to flatten the batter into a mini-pancake. Repeat clockwise around the sauté pan. Cook for about 2 minutes, flip blinis, then cook for another 1-2 minutes on the other side. Let cool on a paper towel lined plate. Repeat with more butter in the hot pan until all the batter is made into blinis.
Place the cooled blinis on a serving tray, then put a dollop of creme fraiche on all the blinis, top with some smoked salmon and a sprig of fresh dill. Serve with an ice-cold martini or soda water with lime."
You could always have other foods to enjoy with your blinis, cheese for example, in fact what would you choose?
All the best Jan
5 comments:
I will give it a try. I like blinis with prosciutto, blue cheese and a salt herring (Not mixed together, of course.) - my tooth is salted, not sweet. Caviar would be perfect, but I am chip for that.
Just a note to the effect that buckwheat (Fagopyrum esculentum), which in the recipe is denoted as a grain, is not a grain. It is the dried, ground or crushed large seed of the fruit of a plant in the sorrel, knotweed, rhubarb family; it is generally treated as a grain when used as food.
Many (belated) thanks to Galina for her comment ...
Also many thanks to the Anonymous comment 15.51. More about buckwheat can be found here https://en.wikipedia.org/wiki/Buckwheat
All the best Jan
You are always welcome, Jan. Unfortunately, I am too involved into some renovations of my 15 year old house to comment more, but I hope to catch up in a future!
I also make buckwheat lactofermented crepes for my son who eats gluten free grains, but I ferment it for so long, that it should be very low in carbs.
Hi Galina - good luck with the renovations, hope all goes well.
Thanks for your tip re the buckwheat lactofermented crepes
All the best Jan
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