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.
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.
BUCKWHEAT BLINIS WITH SMOKED SALMON AND CRèME FRAîCHE
Provided by Dorie Greenspan
Categories Milk/Cream Egg Herb Bake Cocktail Party Salmon Bon Appétit
Yield Makes 12
Number Of Ingredients 13
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.
SMOKED SALMON AND CREAM CHEESE BLINIS
A delicious appetizer which is simple to prepare. A yeasted pancake batter topped with tangy cream cheese, salted smoked salmon and fresh dill.
Provided by Izy Hossack
Categories Christmas
Time 50m
Yield 30-40 blinis
Number Of Ingredients 10
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.
Nutrition Facts : Calories 99.8, Fat 4.5, SaturatedFat 2.3, Cholesterol 26.2, Sodium 109.1, Carbohydrate 10.7, Fiber 0.4, Sugar 0.3, Protein 4
BLINI WITH SMOKED SALMON
A few years ago, a friend of Ina Garten's (The Barefoot Contessa) in Paris threw a party, but there was a problem. While he had taken care of the drinks, the food slipped his mind. Ina stepped in with these crowd-pleasing blini topped with smoked salmon and creme fraiche. It was a brilliant save, brightened even further with some bubbly. Recipe created by Ina Garten and courtesy of the April 2002 issue of O, The Oprah Magazine.
Provided by Manami
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan, clarify butter by simmering over low heat. Set aside, allowing milk solids to sink to bottom. Pour off clear yellow liquid & reserve; discard white sediment.
- Whisk together flours, baking powder, salt, egg, milk and 1 Tablespoon clarified butter until smooth.
- Heat 2 Tablespoons clarified butter in a small skillet and drop batter in 1 Tablespoon at a time.
- Cook on medium-low heat until bubbles form on top side of blini, about 2 minutes. Flip and cook until golden brown.
- Repeat with remaining batter.
- Place 1 piece of smoked salmon on top of each of the blini.
- Add a dollop of creme fariche, a dill sprig and a sprinkling of salmon caviar, if desired.
- Serve immediately.
Nutrition Facts : Calories 162.1, Fat 11.6, SaturatedFat 6.8, Cholesterol 54.4, Sodium 332.6, Carbohydrate 8.7, Fiber 0.5, Sugar 0.1, Protein 6
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