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Ingredients
Le gravlax de bar (la veille)
- 60 g de sucre de canne
- 50 g de gingembre frais
- le zeste d'½ combava
- 130 g de gros sel
- 2 filets de dorade, sans peau et désarêté (150-200 g)
Les blinis (le jour même)
- 100 g de farine de blé
- 1 c. à café de levure chimique (½ sachet)
- 150 g de lait
- 1 œuf
- 2 pincées de sel
- 30 g de beurre demi-sel
- Nutrition
- per 1 pièce
- Calories
- 451.4 kJ / 107.2 kcal
- Protein
- 8.4 g
- Carbohydrates
- 10.3 g
- Fat
- 3.6 g
- Saturated fat
- 1.8 g
- Fiber
- 0.4 g
- Sodium
- 322.7 mg
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