Blini With Smoked Salmon Recipes

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SMOKED SALMON BLINIS



Smoked salmon blinis image

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

1 cup of self-raising flour
1 large free-range egg
olive oil
1 cup of semi-skimmed milk
unsalted butter

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. Š* Peeled and finely shaved raw baby beets, a squeeze of lemon juice and a pinch of fresh tarragon. Š* Vac-packed beets blitzed with cream cheese until smooth, topped with a fine grating of fresh horseradish root. Š* Cream cheese loosened with a little lemon juice, and a sprinkling of salmon caviar to add an extra pop of flavour. Š* A dollop of soured cream and a sprinkling of chopped fresh chives and finely sliced tender asparagus. Š* 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

BLINIS WITH SMOKED SALMON



Blinis with Smoked Salmon image

The classic brunch combiniation of blinis, smoked salmon, dill, and creme fraiche makes an equally appealing dinner-party starter.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 24

Number Of Ingredients 10

1/4 pound (1 stick) unsalted butter
1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
3/4 cup plus 2 tablespoons milk
1/2 pound smoked salmon, thinly sliced
4 tablespoons creme fraiche
Fresh dill, for garnish

Steps:

  • To clarify the butter, melt it in a small saucepan over low heat. Using a spoon, remove white foam from surface of melted butter, and discard. Allow butter to sit 15 minutes. Pour off the golden liquid, leaving the sediment in the bottom of the saucepan. Set aside.
  • Place buckwheat and all-purpose flours, baking powder, salt, egg, milk, and 1 tablespoon clarified butter in a large bowl; whisk until well combined.
  • Heat 2 tablespoons clarified butter in a large skillet over medium-low heat. Drop batter into skillet, 1 tablespoon at a time. Cook until blinis are covered with bubbles, 1 to 2 minutes. Flip; cook until brown, about 1 minute more. Repeat with remaining batter.
  • To serve, top blinis with the smoked salmon, 1/2 teaspoon creme fraiche, and a sprig of dill.

SMOKED SALMON & EASY BLINIS



Smoked salmon & easy blinis image

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

1 tbsp wholegrain mustard
1 tbsp red wine vinegar
3 tbsp olive oil
100g mixed garden leaves
200g pack smoked salmon
3 cooked beetroot, finely diced
100g plain flour
1 egg, separated
150ml milk
25g butter, melted
bunch chives, snipped
sunflower oil, for cooking

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 & HERB BLINIS



Smoked salmon & herb blinis image

Make a canapé classic of salmon and herb blinis, which you can rustle up in less than 20 minutes using four ingredients. Ideal for a dinner party

Provided by Miriam Nice

Categories     Canapes

Time 17m

Yield Makes 16

Number Of Ingredients 4

16 cocktail blinis
120g garlic & herb cream cheese
120g smoked salmon trimmings
20g tub cress

Steps:

  • Warm the blinis following the pack instructions.
  • Spread the blinis with the cream cheese, lay the salmon trimmings on top and scatter over the cress. Season with black pepper and serve immediately.

Nutrition Facts : Calories 75 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.5 milligram of sodium

BLINI WITH SMOKED SALMON RECIPE - (4.5/5)



Blini with Smoked Salmon Recipe - (4.5/5) image

Provided by winefoot

Number Of Ingredients 10

1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons milk
1 extra-large egg
1/4 pound (1 stick) unsalted butter, clarified, divided
1/2 pound smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill sprig, for garnish

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. Set aside. To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

BLINI WITH SMOKED SALMON



Blini With Smoked Salmon image

A few years ago, a friend of Ina Garten's (The Barefoot Contessa) in Paris threw a party, but there was a problem. While he had taken care of the drinks, the food slipped his mind. Ina stepped in with these crowd-pleasing blini topped with smoked salmon and creme fraiche. It was a brilliant save, brightened even further with some bubbly. Recipe created by Ina Garten and courtesy of the April 2002 issue of O, The Oprah Magazine.

Provided by Manami

Categories     Breakfast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

8 tablespoons butter
1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 extra-large egg
3/4 cup milk
2 tablespoons milk
1/2 lb smoked salmon, thinly sliced
1/4 cup creme fraiche
fresh dill, for garnish
salmon black caviar, for garnish (roe)

Steps:

  • In a small saucepan, clarify butter by simmering over low heat. Set aside, allowing milk solids to sink to bottom. Pour off clear yellow liquid & reserve; discard white sediment.
  • Whisk together flours, baking powder, salt, egg, milk and 1 Tablespoon clarified butter until smooth.
  • Heat 2 Tablespoons clarified butter in a small skillet and drop batter in 1 Tablespoon at a time.
  • Cook on medium-low heat until bubbles form on top side of blini, about 2 minutes. Flip and cook until golden brown.
  • Repeat with remaining batter.
  • Place 1 piece of smoked salmon on top of each of the blini.
  • Add a dollop of creme fariche, a dill sprig and a sprinkling of salmon caviar, if desired.
  • Serve immediately.

Nutrition Facts : Calories 162.1, Fat 11.6, SaturatedFat 6.8, Cholesterol 54.4, Sodium 332.6, Carbohydrate 8.7, Fiber 0.5, Sugar 0.1, Protein 6

BLINIS WITH CREME FRAICHE AND SMOKED SALMON



Blinis with Creme Fraiche and Smoked Salmon image

Provided by Ina Garten

Categories     appetizer

Yield 20 pancakes

Number Of Ingredients 4

20 store-bought blinis
1/2 pound Norwegian smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the blinis on a sheet pan covered with parchment paper and heat in the oven for 5 minutes. Allow to cool.
  • Top each blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

BUCKWHEAT BLINIS WITH SMOKED SALMON AND CRèME FRAîCHE



Buckwheat Blinis with Smoked Salmon and Crème Fraîche image

Provided by Dorie Greenspan

Categories     Milk/Cream     Egg     Herb     Bake     Cocktail Party     Salmon     Bon Appétit

Yield Makes 12

Number Of Ingredients 13

1/2 cup all purpose flour
1/3 cup buckwheat flour
4 teaspoons sugar
1 1/4 teaspoons active dry yeast
1/4 teaspoon (generous) salt
1 cup whole milk
3 tablespoons butter, cut into cubes
2 large eggs, lightly beaten
Melted butter
Crème fraîche
1 (4-ounce) package thinly sliced smoked salmon
Salmon roe
Fresh dill sprigs

Steps:

  • Whisk first 5 ingredients in medium bowl.
  • Place milk and butter in small saucepan. Stir over low heat until butter melts and thermometer registers 110°F (if mixture gets too warm, cool until temperature returns to 110°F). Pour warm milk mixture into flour mixture and whisk until smooth. Cover with plastic wrap and let stand in warm draft-free area until doubled in volume, 1 to 1 1/2 hours.
  • Whisk buckwheat batter to deflate; then whisk in eggs. Do ahead Can be prepared 1 day ahead. Transfer to large bowl. Cover; chill (may increase in volume; rewhisk before using).
  • Preheat oven to 200°F. Heat griddle or large skillet over medium heat. Brush lightly with melted butter. Working in batches, pour 2 tablespoons batter for each blini onto griddle, spacing apart. Cook until bubbles form on top and begin to pop, about 1 1/2 minutes. Turn blinis; cook until golden brown on bottom, about 1 1/2 minutes. Transfer to baking sheet. Tent with foil and place in oven to keep warm while cooking remaining blinis. Do ahead Blinis can be made 1 day ahead. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 350°F oven 5 minutes.
  • Arrange warm blinis on platter. Spoon 1 rounded teaspoon crème fraîche atop each. Top with smoked salmon. Garnish with salmon roe and dill sprigs and serve.

CORN BLINI WITH SMOKED SALMON AND CHIVE CREAM



Corn Blini With Smoked Salmon and Chive Cream image

A lovely recipe with it's roots in Russia. Adapted from Cooking Light magazine. To make this vegetarian, just leave out the smoked salmon.

Provided by Sharon123

Categories     Breakfast

Time 24m

Yield 8 serving(s)

Number Of Ingredients 13

1/3 cup light sour cream
1 tablespoon minced fresh chives
1 ear shucked corn (about 1 to 1 1/2 cups)
1/3 cup flour
2 tablespoons yellow cornmeal (fine ground)
1/2 cup milk
1 large egg yolk
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg white
cooking spray
4 ounces smoked salmon, cut into 24 strips (2-inch wide)
chopped fresh chives (optional)

Steps:

  • Combine sour cream and chives in a small bowl. Cover and chill.
  • Cut kernels from ear of corn. Scrape remaining pulp from cob using the dull side of a knife blade. Discard cob. Set corn aside.
  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornmeal in a medium bowl; make a well in the center of the mixture. Combine milk and egg yolk in a small bowl, stir well with whisk. Add milk mixture to flour mixture, and stir with a whisk until just moist. Stir in corn, salt, and pepper.
  • Place egg white in a bowl, beat with a mixer at high speed until foamy. Gently fold egg white mixture into corn mixture.
  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 1 tbls. batter per blini onto pan, spreading to about 2" diameter. Cook 2 minutes or until tops are covered with bubbles and edges begin to set. Carefully turn blinis over, cook for 1 more mintue. Transfer blinis to a serving platter, and arrange in a single layer; keep warm. Repeat process with the remaining batter. Top each blini with with 1 piece salmon and 1 teaspoons sour cream mixture. Garnish with chopped chives, if using.
  • Makes 8 servings.

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