Pour in the remaining milk and vegetable oil. The batter should be thin, like heavy cream.
Sift in the flour gradually, stirring constantly to avoid lumps.
Stack the finished blini on a plate, brushing each one lightly with melted butter. 3. Prepare the Filling
If the salmon isn't pre-sliced, cut it into long, thin strips. 4. Assemble
Roll the blin tightly into a cigar shape. You can cut these diagonally for a beautiful presentation.
In a small bowl, mix the cream cheese with the chopped dill and lemon juice.
Pour a small ladle of batter into the center. Tilt the pan quickly to coat the bottom in a thin layer.
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Pour in the remaining milk and vegetable oil. The batter should be thin, like heavy cream.
Sift in the flour gradually, stirring constantly to avoid lumps.
Stack the finished blini on a plate, brushing each one lightly with melted butter. 3. Prepare the Filling
If the salmon isn't pre-sliced, cut it into long, thin strips. 4. Assemble
Roll the blin tightly into a cigar shape. You can cut these diagonally for a beautiful presentation.
In a small bowl, mix the cream cheese with the chopped dill and lemon juice.
Pour a small ladle of batter into the center. Tilt the pan quickly to coat the bottom in a thin layer.
