Black Rice Blinis with Smoked Salmon
Savory blinis were made with wheat flour and traditionally prepared at the end of winter to honor the rebirth by early East Slavs. Asians were first known to make buckwheat flour used in noodles, porridge, and crepes. Buckwheat blinis eventually became popular in Europe, served with smoked salmon, sour cream, and dill.
Recently, a local miller began milling buckwheat for sale, finding its way into my weekly CSA box. It reminded me of developing this recipe years ago for the first Harvest Dinner, a SCCC scholarship fundraiser which became a famous Seattle annual dinner honoring Seattle culinary leadership. The addition of black rice often called forbidden rice, and sesame oil accentuated the Asian origin of buckwheat crepes. In contrast, the smoked salmon and sour cream honored the Slavic and European style of serving these tasty pancakes. Enjoy this either for breakfast or as a tasty appetizer.
Optional toasted sesame oil missing here.
24 servings
INGREDIENTS:
Make Batter the Day Before:
1 cup whole milk
1 teaspoon dry yeast
1 cup buckwheat flour
1 teaspoon almond oil + more for griddling
¼ cup black rice, rinsed
¾ cup filtered water
1 teaspoon sea salt, divided
½ teaspoon toasted sesame oil, optional but good flavor
¼ cup buttermilk
2 eggs, separated
24 thin slices smoked salmon
¼ cup sour cream
1 bunch fresh dill sprigs or chopped
DIRECTIONS:
Heat the milk to 170°F until slightly steaming and bubbles form near the edge of the saucepan. Sprinkle the yeast over the milk and let stand 5 minutes or until dissolved. In a bowl, place the flour. Make a well in the center and add the milk and yeast. Combine until smooth. Place in a warm, draft-free area covered. Let rise for two hours at room temperature until light and bubbly. Cover and refrigerate overnight.
Beat the mixture to knock out any air bubbles. Cover and let rise again for 2 hours.
Heat a small saucepan. Add the almond oil. When it shimmers, add the black rice and coat. Add the water and ¼ teaspoon salt. Bring to a boil, cover the pan with a tight-fitting lid, and turn the heat down. Simmer for 40 minutes or until the rice is tender and has absorbed the liquid. (More water may be needed). Uncover and cool the rice to room temperature.
To the yeast mixture, add the cooled rice, three-fourths teaspoon salt, optional sesame oil, buttermilk, and egg yolks. Mix thoroughly. Beat the egg whites to a stiff peak and then gently fold into the batter. Cover and let rise for 30 minutes.
Heat a griddle and add a thin layer of almond oil. Spoon batter into five-inch rounds. Fry until brown on both sides. Keep warm on a sheet pan in a 200°F oven.
Assemble the blinis with a dollop of sour cream, a slice of smoked salmon, and a sprig or chopped fresh dill. Serve warm.
Black Rice Blinis with Smoked Salmon
Ingredients
- Make Batter the Day Before:
- 1 cup whole milk
- 1 teaspoon dry yeast
- 1 cup buckwheat flour
- Finish the Day Serving:
- 1 teaspoon almond oil + more for griddling
- ¼ cup black rice, rinsed
- ¾ cup filtered water
- 1 teaspoon sea salt, divided
- ½ teaspoon toasted sesame oil, optional but good flavor
- ¼ cup buttermilk
- 2 eggs, separated
- 24 thin slices smoked salmon
- ¼ cup sour cream
- 1 bunch fresh dill sprigs or chopped
Instructions
- Heat the milk to 170°F until slightly steaming and bubbles form near the edge of the saucepan. Sprinkle the yeast over the milk and let stand 5 minutes or until dissolved. In a bowl, place the flour. Make a well in the center and add the milk and yeast. Combine until smooth. Place in a warm, draft-free area covered. Let rise for two hours at room temperature until light and bubbly. Cover and refrigerate overnight.
- Beat the mixture to knock out any air bubbles. Cover and let rise again for 2 hours.
- Heat a small saucepan. Add the almond oil. When it shimmers, add the black rice and coat. Add the water and ¼ teaspoon salt. Bring to a boil, cover the pan with a tight-fitting lid, and turn the heat down. Simmer for 40 minutes or until the rice is tender and has absorbed the liquid. (More water may be needed). Uncover and cool the rice to room temperature.
- To the yeast mixture, add the cooled rice, three-fourths teaspoon salt, optional sesame oil, buttermilk, and egg yolks. Mix thoroughly. Beat the egg whites to a stiff peak and then gently fold into the batter. Cover and let rise for 30 minutes.
- Heat a griddle and add a thin layer of almond oil. Spoon batter into five-inch rounds. Fry until brown on both sides. Keep warm on a sheet pan in a 200°F oven.
- Assemble the blinis with a dollop of sour cream, a slice of smoked salmon, and a sprig or chopped fresh dill. Serve warm.
Notes:
Can easily halve the recipe or make a full batch and individually wrap in waxed paper sealed in a baggie to be refrigerated for up to four days or frozen up to three months.
Calories
139.31Fat (grams)
5.34Sat. Fat (grams)
1.43Carbs (grams)
4.81Fiber (grams)
0.55Net carbs
4.26Sugar (grams)
0.86Protein (grams)
17.27Sodium (milligrams)
1804.95Cholesterol (grams)
37.58The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.