Smokedsalmonanddillblinis Recipes

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.

Steps:

• Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
• Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.

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.

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.

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.