SMOKED SALMON & HERB BLINIS
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
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
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
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 & 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
BLINIS WITH SMOKED SALMON AND CAVIAR
In the normal scheme of things, cheats don't do canapés. Far too fiddly and fussy. However, now you can buy cocktail blinis (bite-sized buckwheat pancakes), all this actually involves is a quick assembly job. That said, though, they really do look and taste the business if you want to have friends in for festive drinks.
Categories Buffet food Easy Entertaining Christmas: Last-minute and Easy Christmas: Drinks, Parties and Buffets
Yield Serves 8
Number Of Ingredients 5
Steps:
- First, preheat the oven to gas mark 6, 400ºF, 200ºC. Arrange the blinis on 2 baking trays and pop them in the oven on a high shelf for 4 minutes - this somehow seems to liven them up. Then let them cool while you cut the salmon into 16 even-sized pieces. Now put about 1⁄2 teaspoon of the crème fraîche on to 16 of the cooled blinis, then take the pieces of salmon and fold them loosely, to create some height, and place one on each of the crème fraîche-topped blinis. Now place 1⁄2 teaspoon of the crème fraîche on each of the rest of the blinis, followed by 1 teaspoon of the Avruga. Finally, garnish each one with a tiny sprig of dill. The canapés can be made 2 hours in advance if you keep them in a lidded container in the fridge. But don't use clingfilm, as it squashes them. Remove them from the fridge 30 minutes before serving.
POTATO CAKES WITH SMOKED SALMON
I've done many versions of potato pancakes, in my life, but this has got to be the easiest. I think I shocked myself by making it with smash/potato flakes (this is the correct terminology for instant mashed potato granules), but there's always got to be a first time. And they taste wonderful, so there is no need to feel bad. But if having an ingredient like this in your store or cupboard makes you feel too trailer-trash for words, then go to some expensive health store and buy a packet of organic potato flakes instead. I do understand. I have to tell you that if you make these with 1 cup potato flakes and no flour or baking powder, you have the most stodgily fabulous squat little cakes to eat with a proper fried breakfast. These are mighty good for soaking up excess, though delicious, fats and juices though a more elegant version is required here. Serve them around at cocktail parties or lay out the component parts, adding a little bowl of creme fraiche, sour cream or smetana, on the table for an appetizer.
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 20m
Yield makes 30
Number Of Ingredients 10
Steps:
- In a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and olive oil together.
- Stir in the smash/potato flakes, flour and baking powder and then finally the lemon juice.
- Heat a flat griddle, and drop tablespoon sized dollops of the mixture onto the hot griddle.
- Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip.
- Once you have made the pancakes, and they've cooled a little, tear off tiny strips of smoked salmon and arrange the small slices on each pancake.
- Decorate each salmon topped pancake with a tiny feather of dill.
BLINIS WITH SMOKED SALMON
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
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.
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- Whisk milk and egg together in a jug. Sift flour and baking powder into a bowl. Stir in sugar. Add milk mixture and whisk until well combined and smooth. Stir in butter and dill. Season with salt and pepper. Cover and stand for 20 minutes.
- Heat a non-stick frying pan over a medium heat. Add 2 tsp of batter to the pan to form 5cm rounds. Cook in batches for 1 minute or until small bubbles appear on the surface. Turn and cook for 30 seconds or until light golden and cooked through. Transfer to a wire rack to cool.
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