Smoked Salmon Blinis Recipes

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.

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.

SMOKED SALMON & EASY BLINIS

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.

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.

BLINIS WITH SMOKED SALMON AND CAVIAR

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.

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 DILL BLINIS

Steps:

• In large bowl, mix together buckwheat & all-purpose flour with salt.
• Sprinkle in yeast & mix well.
• Separate yolk & white of ONE egg, then set white aside, reserved.
• Whisk together remaining whole egg AND yolk of first egg, along with warm milk & 1 tablespoon melted butter.
• Pour egg mixture onto flour mixture & beat well to form smooth batter. Cover with plastic wrap & let rise in warm place 1-2 hours.
• In large bowl, whisk reserved egg white until stiff peaks form, then gently fold into batter.
• Preheat heavy-bottom frying pan or griddle & brush with melted butter.
• Drop tablespoons of batter onto pan, spacing well apart, & cook about 40 seconds, until bubbles appear on the surface.
• Flip over the blinis & cook for 30 seconds on other side.
• Wrap blinis in foil & keep warm in low-temperature oven. Repeat with remaining mixture, buttering pan each time.
• Combine creme fraiche & dill.
• Serve blinis topped with salmon & dollop of cream.

EASY BLINI (RUSSIAN PANCAKE)

Steps:

• Combine flour, salt, and baking powder in a bowl.
• Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
• Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.

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.

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.