Salmon Blinis With Creme Fresh Recipes

SMOKED SALMON BLINIS

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.

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.

BUCKWHEAT BLINIS WITH SMOKED SALMON AND CRèME FRAîCHE

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.

BLINIS WITH SMOKED SALMON

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.

BLINIS WITH CREME FRAICHE AND SMOKED SALMON

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.

SMOKED SALMON AND CREAM CHEESE BLINIS

Steps:

• Mix the yeast and warm milk and let sit for 10 minutes to bubble. Stir in the flour, egg yolks, and salt. Whisk the egg whites in a separate bowl until you get soft peaks then fold them into the batter.
• Heat a large skillet with some vegetable oil over a medium-low heat. Dollop heaped tsps of batter into the skillet to make tiny pancakes. Cook until golden underneath then flip and cook on the other side until golden.
• Top each blini with a smear of cream cheese, a small pieces of smoked salmon and a sprig of dill. Sprinkle on some fresh cracked black pepper too, if desired.