Salmon and Caviar Blinis

Salmon and Caviar Blinis Recipe - A Taste of Russia

Region / culture: Russia | Preparation time: 2 hours | Cooking time: 10 minutes | Servings: 12

Introduction

Salmon and Caviar Blinis are a luxurious and elegant appetizer that is perfect for special occasions or gatherings. The combination of delicate smoked salmon, creamy crème fraîche, and briny caviar on top of fluffy buckwheat blinis creates a harmonious blend of flavors and textures that will impress your guests.

History

Blinis are traditional Russian pancakes that are typically made with buckwheat flour and served with various toppings such as sour cream, caviar, and smoked salmon. The combination of salmon and caviar on blinis has become a classic and sophisticated dish that is often served at upscale events and parties.

Ingredients

For the blinis

100 g (4 oz) of sifted buckwheat flour
125 g (4.5 oz) of sifted strong white flour
1 tsp of fine salt
6 g (0.2 oz) of yeast
2 separated eggs
425 ml (14.5 fl oz) of buttermilk

For the topping

150 g (5 oz) of smoked salmon slices
1 x 250 ml tub of crème fraîche
4 tbsp of lumpfish roe caviare
Fresh chives, snipped, for presentation

How to prepare

To make the blinis, combine flours, salt, yeast, and egg yolks in a large bowl. Whisk in the buttermilk until a smooth batter forms. Cover with clingfilm and let it rest for 2 hours or until frothy and "proved".
Whisk the egg whites until stiff peaks form, then gently fold them into the batter.
Lightly oil a heavy non-stick frying pan or skillet and pour a tablespoonful of the batter into the hot pan. Fry for 1 to 2 minutes on each side. Repeat with the remaining batter.
Line a baking tray with greaseproof paper and store the blinis in the fridge. Before serving, warm them for 10 minutes in a low oven.
To serve, top the blinis with either a small slice of smoked salmon and a dollop of crème fraîche, or crème fraîche topped with caviar and a sprinkling of black pepper. Decorate with snipped chives.

Variations

Substitute smoked trout or mackerel for the smoked salmon.
Use sour cream or Greek yogurt instead of crème fraîche.
Top the blinis with avocado slices, pickled onions, or microgreens for a fresh and colorful twist.

Cooking Tips & Tricks

Make sure to let the blini batter rest and "prove" for at least 2 hours to allow the yeast to activate and create a light and fluffy texture.

- Whisk the egg whites until stiff peaks form to ensure that the blinis are airy and tender.

- Use a non-stick frying pan or skillet to prevent the blinis from sticking and ensure even cooking.

- Warm the blinis in the oven before serving to enhance their flavor and texture.

Serving Suggestions

Serve Salmon and Caviar Blinis as an elegant appetizer at a cocktail party or special dinner. Pair them with a glass of champagne or sparkling wine for a truly luxurious experience.

Cooking Techniques

Sift the flours to ensure a smooth and lump-free batter.

- Fold the egg whites gently into the batter to maintain their volume and airiness.

- Fry the blinis in batches to ensure even cooking and prevent overcrowding in the pan.

Ingredient Substitutions

Use all-purpose flour instead of buckwheat flour for a milder flavor.

- Replace buttermilk with milk or yogurt for a tangy and creamy texture.

- Swap lumpfish roe caviar with salmon roe or trout roe for a different taste and color.

Make Ahead Tips

Prepare the blini batter in advance and store it in the fridge for up to 24 hours.

- Cook the blinis ahead of time and reheat them in the oven before serving.

- Assemble the toppings just before serving to keep them fresh and vibrant.

Presentation Ideas

Arrange the blinis on a platter and garnish them with fresh herbs or edible flowers. - Serve the toppings in separate bowls or jars for a DIY blini bar. - Use decorative serving plates or trays to showcase the elegance of the dish.

Pairing Recommendations

Pair Salmon and Caviar Blinis with a crisp and dry white wine like Chardonnay or Sauvignon Blanc.

- Serve them with a side of pickled vegetables or a green salad for a balanced and refreshing contrast.

Storage and Reheating Instructions

Store any leftover blinis in an airtight container in the fridge for up to 2 days.

- Reheat the blinis in a preheated oven at 180°C (350°F) for 5-10 minutes or until warmed through.

- Avoid microwaving the blinis as they may become soggy or lose their texture.

Nutrition Information

Calories per serving

Each serving of Salmon and Caviar Blinis contains approximately 200 calories.

Carbohydrates

Each serving of Salmon and Caviar Blinis contains approximately 15 grams of carbohydrates.

Fats

Each serving of Salmon and Caviar Blinis contains approximately 10 grams of fats.

Proteins

Each serving of Salmon and Caviar Blinis contains approximately 8 grams of proteins.

Vitamins and minerals

Salmon is a good source of omega-3 fatty acids, vitamin D, and B vitamins. Caviar is rich in vitamins A, E, and D, as well as minerals like iron and magnesium.

Alergens

This recipe contains gluten, eggs, dairy, and fish (salmon and caviar), which may be allergens for some individuals.

Summary

Salmon and Caviar Blinis are a rich source of proteins, healthy fats, and essential vitamins and minerals. However, they are also high in calories and may not be suitable for individuals on a low-carb or low-fat diet.

Summary

Salmon and Caviar Blinis are a sophisticated and indulgent appetizer that is perfect for special occasions or gatherings. With a combination of delicate flavors and textures, this dish is sure to impress your guests and elevate any event to a memorable experience.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a simple yet elegant dish that combined two of my favorite ingredients: salmon and caviar. I had never tried making blinis before, but I was determined to master this recipe.

I first came across the recipe for Salmon and Caviar Blinis in a cookbook that I stumbled upon at a thrift store. The pages were yellowed and dog-eared, a sign that it had been well-loved by its previous owner. As I flipped through the pages, my eyes landed on the recipe that would soon become one of my signature dishes.

The recipe called for a few simple ingredients: smoked salmon, caviar, sour cream, and of course, blinis. Blinis are a type of Russian pancake that are similar to crepes but thicker and fluffier. I had never made blinis before, but I was excited to give it a try.

I decided to start with the blinis. I gathered the ingredients and set to work mixing the batter. Flour, eggs, milk, and a pinch of salt were all it took to create the perfect blini batter. I poured the batter into a hot skillet and watched as it bubbled and cooked to perfection.

While the blinis were cooking, I turned my attention to the other components of the dish. I thinly sliced the smoked salmon and arranged it on a platter, ready to be placed on top of the blinis. I also spooned dollops of sour cream onto the platter, ready to be dolloped onto the salmon.

Finally, it was time to assemble the dish. I carefully placed a blini on a plate and topped it with a slice of smoked salmon. I then added a dollop of sour cream and a spoonful of caviar on top. The dish looked stunning, a true work of art.

I took a bite of the Salmon and Caviar Blini and was immediately transported to a world of flavors. The salty richness of the caviar paired perfectly with the creamy sour cream and the smoky salmon. The blini added a light and fluffy texture that tied the dish together perfectly.

As I savored each bite, I couldn't help but think back to the first time I made this dish. It was a challenging recipe, but one that I had mastered through trial and error. I had experimented with different ratios of ingredients, cooking times, and techniques until I had found the perfect combination.

Over the years, I had shared this recipe with friends and family, each time receiving rave reviews. It had become a staple at holiday gatherings and dinner parties, a dish that never failed to impress.

I had learned this recipe from a cookbook, but I had also picked up tips and tricks from various people along the way. I had watched cooking shows, attended cooking classes, and even taken notes from my own grandmother, who was an amazing cook in her own right.

But ultimately, it was my own determination and passion for cooking that had led me to master the art of making Salmon and Caviar Blinis. It was a dish that I was proud to call my own, a dish that represented years of hard work and dedication.

As I finished the last bite of the Salmon and Caviar Blini, I couldn't help but smile. It was a dish that had brought me joy and satisfaction, a dish that I knew would continue to be a favorite for years to come. And as I closed the cookbook and placed it back on the shelf, I knew that this recipe would always hold a special place in my heart.