Homemade blinis with smoked salmon for aperitif

Ingredients

For 4 servings

• •150 g 150 g Wheat flour
• •1 c. à café 1 c. coffee chemical yeast
• •1 1 Egg(s)
• •20 cl 20 cl Half-skimmed milk
• •30 g 30 g Butter
• •Fine salt
• •200 g 200 g Smoked salmon
• •15 cl 15 cl Thick fresh cream
• •1 c. à soupe 1 tbsp. Lemon juice
• •2 2 fresh Aneth branch(s)
• •Black pepper
• •1 c. à soupe 1 tbsp Neutral oil

Method

1. 1.Preparation of dough
2. 2.First melt the butter gently, then let it cool down. In a salad bowl, mix flour, chemical yeast and a pinch of salt. Dig a well in the center, then add the beaten egg with the milk. Incorporate the melted butter gradually, while whisking to obtain a smooth dough.
3. 3.Pasta rest
4. 4.Cover the salad bowl with a clean cloth and place the dough in the refrigerator. Let her rest for at least 30 minutes. This rest period allows the dough to moisturize well and guarantees soft and airy blinis.
5. 5.Cooking blinis
6. 6.Pour a little neutral oil into a non-stick pan and heat over medium heat. Place small spoons of dough to form small circles. Let cook for about 2 minutes, until bubbles appear on the surface, then turn them over and continue cooking for another 1 minute.
7. 7.Preparation of lining
8. 8.Chisel the fresh dill. In a bowl, relax the thick fresh cream with the lemon juice, then salt and pepper slightly. Mix well to get a creamy and fragrant, which will enhance the taste of smoked salmon.
9. 9.assembly of blinis
10. 10.Place the warm blinis on a serving dish. Stir each with a hazelnut of lemon cream, then gently add a slice of smoked salmon. Decorate with a slice of chiseled dineth and give a pepper mill tower on top to raise the whole.
11. 11.Service
12. 12.Serve the homemade blinis with smoked salmon immediately to enjoy their softness and freshness. Offer some lemon quarters next door for those who want to add an acidic touch according to their tastes.