Salmon Blinis With Creme Fresh Recipes

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BUCKWHEAT BLINIS WITH SMOKED SALMON AND CRèME FRAîCHE



Buckwheat Blinis with Smoked Salmon and Crème Fraîche image

Provided by Dorie Greenspan

Categories     Milk/Cream     Egg     Herb     Bake     Cocktail Party     Salmon     Bon Appétit

Yield Makes 12

Number Of Ingredients 13

1/2 cup all purpose flour
1/3 cup buckwheat flour
4 teaspoons sugar
1 1/4 teaspoons active dry yeast
1/4 teaspoon (generous) salt
1 cup whole milk
3 tablespoons butter, cut into cubes
2 large eggs, lightly beaten
Melted butter
Crème fraîche
1 (4-ounce) package thinly sliced smoked salmon
Salmon roe
Fresh dill sprigs

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.

BLINIS WITH CREME FRAICHE AND SMOKED SALMON



Blinis with Creme Fraiche and Smoked Salmon image

Provided by Ina Garten

Categories     appetizer

Yield 20 pancakes

Number Of Ingredients 4

20 store-bought blinis
1/2 pound Norwegian smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill, for garnish

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.

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