Caviar And Salmon Blini Tortes Recipes

CAVIAR AND SALMON BLINI TORTES

Steps:

• Make egg salad:
• Stir together all ingredients and a pinch of salt.
• Make blini:
• Whisk together dry ingredients in a bowl. Add milk and yolk and whisk until smooth. 3Beat egg white with a clean whisk in another bowl until it just holds soft peaks. Fold into batter along with 2 tablespoons melted butter.
• Brush a 12-inch nonstick skillet with some of remaining melted butter, then heat over medium heat until hot. Working in batches of 6 or 7, drop 1 level tablespoon batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden, 45 seconds to 1 minute. Flip over and cook 1 minute more. Brush blini on both sides with some of remaining melted butter, then transfer to a plate and keep warm, covered with foil. Brush skillet with butter between batches.
• Fill tortes:
• Drape smoked salmon on 6 blini and top with egg salad. Spoon caviar onto 6 more blini, then stack on egg-salad-topped blini.

MINI PANCAKE BLINI WITH SALMON AND DILL

Steps:

• Heat griddle or large nonstick skillet over medium-high heat (about 375°F). Grease with vegetable oil or butter.
• In large bowl, stir pancake mix, milk and egg with whisk or fork until smooth. Drop batter in tablespoons onto hot greased skillet.
• Cook 1 to 2 minutes until bubbles begin to form on surface and edges are dry. Turn; cook about 1 minute more or until golden brown. Transfer to plate. Repeat with remaining batter.
• To serve, top each pancake with a dollop of creme fraiche, a small, thin slice of smoked salmon and a sprig of dill.

BEETROOT BLINIS WITH SMOKED SALMON

Steps:

• To make the blini batter, blend the cooked beetroot and Greek yogurt with a stick blender until smooth. Whisk in the eggs, bicarbonate of soda and self-raising flour.
• Drop teaspoonfuls of the mixture into a hot non-stick pan. Turn over when small bubbles start to form on the surface of each, then cook for about 30 secs and transfer to a wire rack. Repeat until all the batter is used up. Can be made a day ahead and kept in an airtight container.
• Spread each blini with a little cream cheese and season with salt and black pepper. Top with smoked salmon trimmings and sprigs of dill.

FRESH CORN AND RED-PEPPER BLINI

Steps:

• Combine the yeast with the lukewarm water and sugar in a small bowl.
• Bring the cream to a boil in a small saucepan. Add to the cornmeal and whisk until smooth. Place over ice and continue beating until lukewarm. Combine the yeast mixture with the cornmeal and leave the batter to ferment in a warm, draft-free area for two hours. (The mixture may be refrigerated overnight at this point.)
• When ready to serve, beat the eggs until light. Sift together the flour, salt and baking powder, and stir into the eggs. Add the sour cream and mix until smooth. Combine with the cornmeal mixture (if the batter has been refrigerated and is stiff, place it over simmering water and stir until soft) and beat hard for two minutes. Mix in the corn and red pepper.
• Heat the griddle or skillet until hot. Grease with a small amount of clarified butter. Ladle tablespoons of batter onto the griddle. Cook for one minute on the first side until lightly colored, flip and continue cooking for another 30 seconds.
• To serve, place three pancakes on a warmed plate with a dollop of creme fraiche and a half-teaspoon each of Sevruga and salmon caviar per person. Or place one or two slices of Norwegian or Scotch salmon, along with a dollop of creme fraiche, on each pile of blini.

CAVIAR AND BLINIS

Steps:

• 1. Combine the pancake mix with the salt, egg, butter or oil, and milk or water.
• 2. Lightly brush another tablespoon of melted butter onto a skillet over medium-high heat.
• 3. When the skillet is hot, spoon the batter into it a tablespoon at a time.
• 4. Cook the blinis until tiny bubbles appear, about 1 minute, then flip them and fry until golden brown on each side.
• 5. Transfer the blinis to a platter and serve warm with the caviar, crème fraîche, chives, and smoked salmon and onion (if desired).

SMOKED SALMON & HERB BLINIS

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.