SMOKED SALMON & HERB BLINIS
Make a canapé classic of salmon and herb blinis, which you can rustle up in less than 20 minutes using four ingredients. Ideal for a dinner party
Provided by Miriam Nice
Categories Canapes
Time 17m
Yield Makes 16
Number Of Ingredients 4
Steps:
- Warm the blinis following the pack instructions.
- Spread the blinis with the cream cheese, lay the salmon trimmings on top and scatter over the cress. Season with black pepper and serve immediately.
Nutrition Facts : Calories 75 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.5 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
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.
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
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.
CORN BLINI WITH SMOKED SALMON AND CHIVE CREAM
A lovely recipe with it's roots in Russia. Adapted from Cooking Light magazine. To make this vegetarian, just leave out the smoked salmon.
Provided by Sharon123
Categories Breakfast
Time 24m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine sour cream and chives in a small bowl. Cover and chill.
- Cut kernels from ear of corn. Scrape remaining pulp from cob using the dull side of a knife blade. Discard cob. Set corn aside.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornmeal in a medium bowl; make a well in the center of the mixture. Combine milk and egg yolk in a small bowl, stir well with whisk. Add milk mixture to flour mixture, and stir with a whisk until just moist. Stir in corn, salt, and pepper.
- Place egg white in a bowl, beat with a mixer at high speed until foamy. Gently fold egg white mixture into corn mixture.
- Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 1 tbls. batter per blini onto pan, spreading to about 2" diameter. Cook 2 minutes or until tops are covered with bubbles and edges begin to set. Carefully turn blinis over, cook for 1 more mintue. Transfer blinis to a serving platter, and arrange in a single layer; keep warm. Repeat process with the remaining batter. Top each blini with with 1 piece salmon and 1 teaspoons sour cream mixture. Garnish with chopped chives, if using.
- Makes 8 servings.
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.
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SMOKED SALMON BLINIS RECIPE | JAMIE OLIVER RECIPES
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Servings 30Total Time 15 minsCategory Seafood RecipesCalories 26 per serving
- 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.
- 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.
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