Poi Blini With Smoked Salmonlomi Lomi And Dill Creme Fraiche Food

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BLINI WITH SMOKED SALMON



Blini with Smoked Salmon image

Provided by Ina Garten

Categories     appetizer

Time 35m

Yield 18 pancakes

Number Of Ingredients 10

1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons milk
1 extra-large egg
1/4 pound (1 stick) unsalted butter, clarified, divided
1/2 pound smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill sprig, for garnish

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.

POI BLINI WITH SMOKED SALMON "LOMI LOMI" AND DILL CREME FRAICHE



Poi Blini with Smoked Salmon

Provided by Food Network

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 22

1 1/2 cups creme fraiche
6 tablespoons lemon juice
3/4 cup chopped shallots
1/2 cup chopped fresh dill
1 1/2 tablespoons salt
1/2 tablespoon black pepper
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh thyme
3/4 cup buttermilk
1/4 cup milk
1 egg, lightly beaten
1/4 cup melted unsalted butter
1/2 cup peeled, steamed, and mashed taro root
2 ounces thinly sliced smoked salmon
3 tablespoons ikura (salmon roe)
3 tablespoons daikon sprouts
3 tablespoons micro greens (tiny mixed salad greens)
Extra-virgin olive oil

Steps:

  • First, make the Dill Creme Fraiche. In a non-reactive mixing bowl, stir together all the ingredients. Cover with plastic wrap and chill in the refrigerator for 2 hours.
  • For the Poi Blini, in a mixing bowl, stir together the flour, baking powder, salt, and fresh herbs. Stir in the buttermilk, milk, and egg. Fold in the melted butter and the mashed taro. Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 1 hour.
  • To make the blini, heat a nonstick griddle or skillet over medium heat. Spoon the batter onto the griddle 2 tablespoons at a time to form 3-inch pancakes and cook them until golden, 1 to 2 minutes per side, flipping them over when bubbles appear on the top. You should have a total of 16 blini.
  • Put 2 poi blini on each serving plate. Spread them with the creme fraiche. Drape smoked salmon over each blini. Garnish with ikura, daikon sprouts, and micro greens, then drizzle lightly with olive oil. Serve immediately.

BLINI WITH SMOKED SALMON



Blini With Smoked Salmon image

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

8 tablespoons butter
1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 extra-large egg
3/4 cup milk
2 tablespoons milk
1/2 lb smoked salmon, thinly sliced
1/4 cup creme fraiche
fresh dill, for garnish
salmon black caviar, for garnish (roe)

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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