Rich canapes made with an egg and flour base with cream and salmon roe.
Learn more about Deborah Dana
Ingredients8 portions
Preparation
Start by mixing the first 4 ingredients in a deep bowl.
In a small pot mix the milk and butter and mix while cooking on low heat. Pour the hot mixture over the flour mixture, mix with a balloon whisk, cover with plastic wrap and allow the yeast to work for 1 1/2 hours.
Add the eggs and beat with a balloon whisk.
Heat a large skillet over medium heat and lightly grease with a little butter.
Place two tablespoons of dough for each blini (you can cook several at a time). Cook until the bubbles that are formed begin to burst (1 1/2 minutes), turn the blinis and cook until lightly browned (2 minutes more). Place the blinis on a baking sheet and keep warm with aluminum foil.
To serve, mount the blinis with 1 tablespoon of cream and on it 1 tablespoon of salmon roe.
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