Buckwheat Cheddar Blini With Smoked Salmon Recipes

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BLINI WITH SMOKED SALMON



Blini with Smoked Salmon image

Provided by Ina Garten

Categories     appetizer

Time 35m

Yield 18 pancakes

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

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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.

BUCKWHEAT-CHEDDAR BLINI WITH SMOKED SALMON



Buckwheat-Cheddar Blini With Smoked Salmon image

ZWT6 Norway. Sophie Dahl from http://www.foodandwine.com makes blini (mini pancakes) with wonderfully earthy buckwheat flour and serves the salmon-topped hors d'oeuvres at parties throughout the year.

Provided by UmmBinat

Categories     Breakfast

Time 30m

Yield 24 blini, 24 serving(s)

Number Of Ingredients 10

3/4 cup buckwheat flour (available at health food stores )
1 teaspoon baking powder
1 teaspoon mustard powder
2/3 cup skim milk
1 1/2 tablespoons snipped chives, plus more for garnish
2 ounces sharp cheddar cheese, shredded (1/2 cup)
salt & freshly ground black pepper
2 large egg whites
4 ounces sliced smoked salmon, cut into thin strips
1/4 cup nonfat sour cream

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Steps:

  • In a medium bowl, whisk the buckwheat flour, baking powder and dry mustard. Whisk in the milk until smooth. Add the 1 1/2 tablespoons of chives and the cheddar and season the batter with salt and pepper.
  • In another bowl, beat the egg whites with a pinch of salt until firm peaks form. Whisk one-fourth of the whites into the batter. Fold in the remaining whites.
  • Heat a griddle over moderate heat until very hot and spray with vegetable oil spray. Spoon 1-tablespoon mounds of batter onto the griddle and cook until bubbles form around the edges of the blini, about 2 minutes. Flip and cook the blini for about 30 seconds longer.
  • Transfer the blini to a platter and top with the smoked salmon and a dollop of sour cream. Garnish the blini with chives and serve right away.

SMOKED SALMON ON BUCKWHEAT BLINIS



Smoked Salmon On Buckwheat Blinis image

Provided by Liz Logan

Categories     appetizer

Time 20m

Yield About 50 blinis

Number Of Ingredients 10

1 cup buckwheat flour
1 tablespoon olive oil
1/2 cup light beer
Salt to taste
Freshly ground pepper to taste
3/4 cup egg whites (about 7 eggs)
4 tablespoons butter
1/4 pound smoked salmon (about 2 to 3 ounces), thinly sliced
1/2 cup creme fraiche or sour cream
Chopped fresh dill, for garnish

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Steps:

  • In a medium-size bowl, combine the flour, oil, beer, salt and pepper. In another bowl, beat the egg whites until soft peaks are formed. Fold into the first mixture.
  • Set a large skillet over high heat. Add 1 tablespoon of the butter and drop in spoonfuls of the batter, each about the size of a half dollar. (To prevent overcrowding, cook the batter in several batches.)
  • Cook the first batch of the rounds until they bubble, about 2 minutes. Turn them over and continue cooking until they are nicely browned, about 2 minutes. Remove the blinis and let them cool on paper towels. Repeat with the remaining butter and batter.
  • Top each blini with a bit of the smoked salmon, then a dollop of the creme fraiche or sour cream. Garnish with the fresh dill.

Nutrition Facts : @context http, Calories 28, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 31 milligrams, Sugar 0 grams, TransFat 0 grams

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