Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 8 | 90 minuti |
Ingredients
| 150 mL | partly skimmed milk Sterilgarda |
| 150 mL | cooking cream Sterilgarda |
| 150 g | white yogurt |
| 100 g | butter |
| 400 g | 00 flour |
| 15 g | brewer's yeast |
| 3 | eggs |
| 100 mL | Sterilgarda sour cream |
| 200 g | smoked salmon |
| q.b. | lumpfish eggs |
| q.b. | salt |
| q.b. | pepper |
| q.b. | dill |
Prepare this recipe with:
Preparation
- Warm the Sterilgarda milk without bringing it to the boil, add the sugar and let it dissolve.
- Pour the milk over the yeast and leave to rest for 10 minutes in a sheltered place.
- Separate the yolks from the whites and set aside.
- Melt the butter and add it to the egg yolks, mixing carefully; also add the Sterilgarda yogurt and work with a whisk for 5 minutes to incorporate air.
- Sift the flour and add it little by little to the egg yolk mixture; also add the milk batter.
- Let everything rise for at least 1 hour in a large bowl covered with a cloth.
- Beat the egg whites and Sterilgarda cooking cream until stiff and add to the leavened dough.
- Grease a single-serving pan with butter and pour in a ladle of mixture; cook for a minute on each side and once ready, set aside covered with a cloth to prevent them from cooling.
- Mix the sour cream and add the chopped dill, reserving some for garnish; salt and pepper to taste.
- Spread the sour cream on the blinis, add a slice of smoked salmon and garnish with caviar and dill.
Start with the filling, in a pan melt 50g of butter and pour in the spinach. Cook over low heat for about 10 minutes and add salt. Three minutes before ...
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