BLINI WITH SMOKED SALMON
Steps:
- Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.
- To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.
SMOKED SALMON BLINIS
We make these every Christmas when guests are arriving. It's generally a job that me and Dad do - while greeting people with a drink you can also be knocking out a few freshly cooked blinis, adding simple toppings as you go. Yum.
Provided by Jamie Oliver
Categories Seafood Recipes Seafood Christmas Salmon
Time 15m
Yield 30
Number Of Ingredients 5
Steps:
- 1. For the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you've got a lovely, smooth batter.
- 2. Put a large non-stick frying pan on a medium heat and add 1 small knob of butter. 3. Once hot and the butter's melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top. 4. The first batch always helps you figure out your temperature control, so adjust it up or down if needed. 5. Transfer the cooked blinis to a plate, and continue with the remaining batter until it's all used up. Top with your favourite combos, season to perfection and enjoy. TEAM WAVES OF QUALITY SMOKED SALMON WITH . . . * Cucumber speed-peeled into ribbons, placed proudly on top of a little cream cheese with a fine grating of lemon zest. * Peeled and finely shaved raw baby beets, a squeeze of lemon juice and a pinch of fresh tarragon. * Vac-packed beets blitzed with cream cheese until smooth, topped with a fine grating of fresh horseradish root. * Cream cheese loosened with a little lemon juice, and a sprinkling of salmon caviar to add an extra pop of flavour. * A dollop of soured cream and a sprinkling of chopped fresh chives and finely sliced tender asparagus. * Puréed avocado and a little jarred jalapeño, a dollop of soured cream and a few freshly picked coriander leaves.
Nutrition Facts : Calories 26 calories, Fat 1.1 g fat, SaturatedFat 0.3 g saturated fat, Protein 0.9 g protein, Carbohydrate 3.4 g carbohydrate, Sugar 0.4 g sugar, Sodium 0.1 g salt, Fiber 0.1 g fibre
SMOKED SALMON & EASY BLINIS
Give your guests a fresh, light start to a dinner party meal with this glamorous, seasonal starter
Provided by James Martin
Categories Canapes, Dinner
Time 30m
Number Of Ingredients 12
Steps:
- For the blini mix, tip the flour into a bowl, then season. Make a well in the middle, then add the egg yolk and half the milk. Whisk until smooth, gradually add the rest of the milk, then the butter and chives. Whisk the egg whites until starting to stiffen, then fold into the batter. To cook, lightly grease a frying pan, then sizzle spoonfuls for 2-3 mins on each side until golden, flipping them over when bubbling. Set aside and keep warm.
- Make a dressing in a large bowl with the mustard, vinegar and olive oil. Add the leaves, then toss. Serve the salad, salmon and blinis with some beetroot on the side.
Nutrition Facts : Calories 240 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 1.86 milligram of sodium
SMOKED SALMON AND DILL BLINIS
Blinis are small pancakes of Russian origin and are an easy-to-make appetizer! Preparation time does not include time needed for batter to rise!
Provided by Sydney Mike
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, mix together buckwheat & all-purpose flour with salt.
- Sprinkle in yeast & mix well.
- Separate yolk & white of ONE egg, then set white aside, reserved.
- Whisk together remaining whole egg AND yolk of first egg, along with warm milk & 1 tablespoon melted butter.
- Pour egg mixture onto flour mixture & beat well to form smooth batter. Cover with plastic wrap & let rise in warm place 1-2 hours.
- In large bowl, whisk reserved egg white until stiff peaks form, then gently fold into batter.
- Preheat heavy-bottom frying pan or griddle & brush with melted butter.
- Drop tablespoons of batter onto pan, spacing well apart, & cook about 40 seconds, until bubbles appear on the surface.
- Flip over the blinis & cook for 30 seconds on other side.
- Wrap blinis in foil & keep warm in low-temperature oven. Repeat with remaining mixture, buttering pan each time.
- Combine creme fraiche & dill.
- Serve blinis topped with salmon & dollop of cream.
Nutrition Facts : Calories 576.7, Fat 30.2, SaturatedFat 16.5, Cholesterol 202, Sodium 611.3, Carbohydrate 51.8, Fiber 4.5, Sugar 1.1, Protein 26.2
POI BLINI WITH SMOKED SALMON "LOMI LOMI" AND DILL CREME FRAICHE
Steps:
- First, make the Dill Creme Fraiche. In a non-reactive mixing bowl, stir together all the ingredients. Cover with plastic wrap and chill in the refrigerator for 2 hours.
- For the Poi Blini, in a mixing bowl, stir together the flour, baking powder, salt, and fresh herbs. Stir in the buttermilk, milk, and egg. Fold in the melted butter and the mashed taro. Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 1 hour.
- To make the blini, heat a nonstick griddle or skillet over medium heat. Spoon the batter onto the griddle 2 tablespoons at a time to form 3-inch pancakes and cook them until golden, 1 to 2 minutes per side, flipping them over when bubbles appear on the top. You should have a total of 16 blini.
- Put 2 poi blini on each serving plate. Spread them with the creme fraiche. Drape smoked salmon over each blini. Garnish with ikura, daikon sprouts, and micro greens, then drizzle lightly with olive oil. Serve immediately.
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BLINIS WITH SMOKED SALMON AND DILL PâTé RECIPE | DELICIOUS.
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5/5 (2)Total Time 1 hrCategory Make-Ahead Christmas StartersCalories 227 per serving
- Sift the flours and 1 tsp salt into a bowl. Stir through the yeast and make a well in the centre. Gently heat the crème fraîche and milk in a small pan until lukewarm.
- Add the egg yolks to the warmed milk, mix together, then pour into the well. Whisk to form a smooth batter. Cover the bowl with cling film, then leave in a warm place for 45 minutes until thickened and frothy. Whisk the egg whites until they form medium peaks, then fold through the batter.
- Grease the bottom of a heavy-based frying pan with oil and set over a medium heat. Drop tablespoonfuls of the batter, spaced apart, into the hot pan and cook for about 1 minute or until bubbles appear on the top and the underside is golden. Flip over and cook on the other side for another minute. Remove to a plate and repeat in batches with the remaining batter, greasing the pan when necessary. Set aside to cool while you make the pâté.
- Whizz half the salmon trimmings in a mini food processor with the crème fraîche, soured cream and horseradish. (Or mince with a sharp knife, then mix.) Season with lots of freshly ground black pepper and a pinch of salt, then stir through the lemon juice and half the zest. Mix in the rest of the salmon, the cornichons and the dill. Taste and season. 5. Spoon into a bowl, then sprinkle with the remaining zest and the extra dill sprigs. Serve with a platter of blinis and lemon wedges for people to help themselves.
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