GIANT SMOKED SALMON & BEETROOT BLINI
These super-sized buckwheat pancakes make a great dinner party or festive starter for sharing
Provided by Cassie Best
Categories Starter
Time 45m
Yield Makes 3 giant blinis, each cuts into 8 slices
Number Of Ingredients 15
Steps:
- First, make up the blini batter. Put the flours, baking powder, ½ tsp salt, the milk, egg yolks and melted butter in a bowl and whisk until smooth. In another bowl, whisk the egg whites until they hold stiff peaks. Stir a good spoonful of the whisked whites into the batter to loosen the mixture, then add the remaining egg whites and carefully fold everything together with a big metal spoon.
- Heat a small knob of butter and a drizzle of oil in a large frying pan, roughly 23cm wide across the base. Pour a third of the blini mixture in the pan, using your spoon to encourage the batter towards the edge of the pan. Leave to cook for a few mins, until the blini starts to set around the edges and the underside is golden brown. Slide onto a plate, then carefully flip back into the pan and cook for a further 1-2 mins until golden. Repeat with the remaining mixture. Leave the blinis to cool on a wire rack, then place on a plate, separated by a layer of baking parchment and covered with cling film. The blinis will keep like this for 24 hrs.
- Mix the crème fraîche, horseradish, most of the lemon zest, a good squeeze of lemon juice and some seasoning in a bowl. In a second bowl, toss the beetroot, oil and a squeeze of lemon juice. Set aside until ready to serve.
- Place each blini on a board or large plate. Spoon on dollops of crème fraîche, arrange slices of salmon over and scatter beetroot, capers and the remaining lemon zest on top. Finish with a few rocket leaves and a drizzle of oil. Cut and serve with lemon wedges.
Nutrition Facts : Calories 300 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 2.2 milligram of sodium
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 AND CAVIAR
There's no more festive or luxurious party snack than buckwheat blinis with caviar and smoked salmon, but with chef Jenn Louis's recipe, they're easy to make at home.
Provided by Jenn Louis
Categories appetizer
Time 2h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place milk and 3 tablespoons butter in small saucepan. Stir over low heat just until butter melts. Meanwhile, whisk together both flours, sugar, salt, and yeast in a medium bowl. Pour warm milk mixture into dry ingredients and whisk until smooth. Cover with plastic wrap and let rest at room temperature until doubled in volume, 1½-1¾ hours.
- After resting, batter will be bubbly and lofty. Whisk to deflate; then stir in beaten eggs just to incorporate-the texture should be silky. Meanwhile, set a skillet over medium heat and add a tablespoon of butter. Working in batches, pour 2 tablespoons batter for each blini onto skillet, spacing apart. Cook until bubbles form on top and they begin to pop, about 1½ minutes. Turn blinis; cook until golden brown on bottom, another 1½ minutes (add more butter to the pan as you need it). Transfer blinis to a serving platter. Tent with foil to keep warm while you cook remaining blinis. Makes approximately 12 blinis.
- Assembly: Serve blinis with a dollop of crème fraîche, smoked salmon, and caviar-the more the better!
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- Make the blinis. Sift the flour and salt into a bowl. Make a well in the centre, then add the egg yolk and the olive oil and whisk, drawing in the flour. Slowly add the milk, whisking to a smooth batter.
- In a separate, clean bowl, using a hand-held electric whisk, whisk the egg white to stiff (but not dry) peaks, then fold them into the batter.
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- For the topping, place the beetroot, horseradish cream, salt and 50g of the cream cheese in the bowl of mini food processor and blitz until smooth.
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