BLINI WITH SMOKED HERRING TOPPING
Herring is a classic accompaniment for blini. A fish high in omega-3 fats, herring is sold both pickled and smoked. I use canned smoked herring for this topping. If you've never tasted herring preserved this way, you're in for a treat.
Provided by Martha Rose Shulman
Categories appetizer
Time 5m
Yield 10 hors d'oeuvre servings
Number Of Ingredients 7
Steps:
- Crumble the smoked herring into a bowl. Add the celery, dill, lemon juice and yogurt. Stir together. The herring should be finely flaked, like canned tuna. Season with freshly ground pepper.
- Warm the blini, and top with small spoonfuls of the herring mixture. Garnish with radish slices and dill, and serve.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 219 milligrams, Sugar 0 grams
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.
COCKTAIL BLINIS
These dainty little Eastern European pancakes have a distinctive flavour and are party perfect. Finish with two toppings - beetroot and quail's egg, and smoked salmon pâté - for a creative canapé
Provided by Cassie Best
Categories Canapes
Time 1h
Yield 8 (makes about 32)
Number Of Ingredients 17
Steps:
- Heat the milk in a saucepan until just steaming, then remove from the heat and stir in the sugar and butter, swirling until the butter melts. Tip the flours and yeast into a bowl and season with 1/4 tsp salt. Make a well in the middle and pour in the milk mixture and the egg yolks. Whisk until you have a smooth batter, then cover with cling film and set aside for 1 hr (if you want to make the blinis ahead and freeze them, jump to step 4).
- Meanwhile, prepare the toppings. Bring a large pan of water to the boil, add the quail's eggs and cook for 2 1/2 mins. Drain the eggs and run under cold water, then leave to cool completely. Tip the beetroot and cream cheese into a food processor and season with a pinch of salt and a generous grind of black pepper. Whizz to a purée, then scrape into a bowl and chill until ready to serve.
- For the salmon topping, flake the salmon into a bowl, add the cream cheese, lemon zest and juice, and horseradish, if using. Mash everything together with a fork, then chill until ready to serve. Peel the cucumber into long strips using a vegetable peeler, discarding the seedy middle part, and pop into a bowl of cold water.
- Check the blini batter - it should be bubbly on the surface. Tip the egg whites into a bowl and whisk until they hold soft peaks. Add to the blini batter and gently fold together, trying to keep as much air in the mixture as possible.
- Get a wire rack or two ready to cool the blinis (this will prevent them from going soggy when cooling). Heat a knob of butter and a drizzle of oil in a large pan (if you have two pans, this will speed things up). When the butter is foaming, spoon tablespoons of the batter into the pan, leaving space between each one as they will spread a little. Cook over a medium heat until bubbles pop on the surface and the undersides are golden brown. Flip over and cook for 1-2 mins more, then transfer to the rack to cool. Wipe out the pan and continue cooking the remaining blinis in the same way. Will keep in an airtight container for 1 day, or freeze the cooked blinis on a baking tray covered with cling film, then foil, for up to a month. Defrost at room temperature before topping.
- To assemble, top half the blinis with the beetroot purée, peel and halve the eggs and place them on top, then scatter with cress and season with a little black pepper. Top the remaining blinis with the salmon pâté. Dry the cucumber slices well and ruffle each piece back on itself, then squash firmly between your fingers so it lays flat. Place them on top of the salmon, add a tiny blob of caviar and eat as soon as possible, preferably with glasses of fizz!
Nutrition Facts : Calories 320 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.5 milligram of sodium
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
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