Smoked Salmon And Dill Blinis Food

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.

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 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.

SMOKED SALMON AND OLIVE BLINI

Steps:

• In a medium bowl, combine pancake mix, milk, egg, and oil until just blended. Set aside. Spray griddle with nonstick spray. Heat griddle over medium-low heat. Spoon several 1- tablespoon dollops of batter onto griddle. Cook for 2 minutes, or until bubbles appear around the edges, and then flip each blini over and cook for 1 more minute. Set aside.
• Cut salmon or lox into 32 equal-size pieces. Place blini on a platter. Spread each blini with 1 tablespoon olive spread. Top with a piece of smoked salmon and then with 1 teaspoon sour cream. Sprinkle with dill and chopped black olives.

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

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.

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.

BEETROOT BLINIS WITH SMOKED SALMON

Steps:

• To make the blini batter, blend the cooked beetroot and Greek yogurt with a stick blender until smooth. Whisk in the eggs, bicarbonate of soda and self-raising flour.
• Drop teaspoonfuls of the mixture into a hot non-stick pan. Turn over when small bubbles start to form on the surface of each, then cook for about 30 secs and transfer to a wire rack. Repeat until all the batter is used up. Can be made a day ahead and kept in an airtight container.
• Spread each blini with a little cream cheese and season with salt and black pepper. Top with smoked salmon trimmings and sprigs of dill.

BLINI WITH SMOKED SALMON

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.

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 AND CREAM CHEESE BLINIS

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.