Smoked Salmon Blini Recipe

Name: Smoked Salmon Blini Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8
Cuisine: Québécoise
Ingredients: ½ cup (125 ml, 65 g) all-purpose flour; ½ cup (125 ml, 65 g) buckwheat flour; 2 tsp (10 ml) baking powder; 1 tsp (5 ml) sugar; ½ tsp (2 ml) salt; ¾ cup (185 ml) milk, plus 1 to 2 tbsp (15 to 30 ml) as needed; ¼ cup (60 ml) sour cream; 1 large egg, yolk and white separated; 2 tbsp (30 ml) canola oil, plus more for the pan; Boursin cream; 1 box (150 g) Boursin garlic and fine herbs, at room temperature; ½ cup (125 ml) sour cream; Zest of 1 lemon; 2 tsp (10 ml) lemon juice; Freshly ground black pepper, to taste; 4 oz (115 g) smoked salmon, cut into ribbons; 1 oz (30 g) caviar; 3 tbsp (45 ml) fresh chives, finely chopped

Preparation 25 min
Cooking 20 min
Servings 8
Freezing Absolutely

Ads

Blinis

½ cup (125 ml, 65 g) all-purpose flour
½ cup (125 ml, 65 g) buckwheat flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) sugar
½ tsp (2 ml) salt
¾ cup (185 ml) milk, plus 1 to 2 tbsp (15 to 30 ml) as needed
¼ cup (60 ml) sour cream
1 large egg, yolk and white separated
2 tbsp (30 ml) canola oil, plus more for the pan
Boursin cream
1 box (150 g) Boursin garlic and fine herbs, at room temperature
½ cup (125 ml) sour cream
Zest of 1 lemon
2 tsp (10 ml) lemon juice
Freshly ground black pepper, to taste

Topping

4 oz (115 g) smoked salmon, cut into ribbons
1 oz (30 g) caviar
3 tbsp (45 ml) fresh chives, finely chopped

Ads

Preparation

In a bowl, mix the flours, baking powder, sugar and salt.
In another bowl, whisk the milk, sour cream, egg yolk and oil. Pour over the dry ingredients and stir just until the batter is smooth. Let rest for 10 minutes.
The batter thickens as it rests: add 1 to 2 tbsp of milk as needed, so it flows like a thick crepe batter.
Beat the egg white to stiff peaks, then gently fold it into the batter.
Heat a skillet over medium heat and grease it with a little oil. With a cast iron skillet, lower the heat, since it holds a lot of heat.
Drop tablespoons (15 ml) of batter into the skillet, leaving space between them. Cook for about 1 minute, until bubbles appear on the surface. Flip and cook for another 30 to 45 seconds.
As soon as they come out of the pan, gently press each blini with the back of a spatula, then place it on a rack. Grease the skillet with a little oil between batches and repeat with the remaining batter. Keep the blinis at room temperature.
In a bowl, whip the Boursin and sour cream with a hand mixer or whisk for 1 to 2 minutes, until smooth and airy. Add the lemon zest and juice, then season with pepper.
When ready to serve, spread a little Boursin cream on each blini with a spoon. Top with a ribbon of smoked salmon, a little caviar and some chives. Serve right away.