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| Courtesy of www.odellsonline.com |
| Blini are delectable little pancakes with Russian roots. Classically, they are served with either caviar or smoked salmon. Here, Garten suggests smoked salmon topped with Cream Fraiche and fresh dill. If you like, top them with smoked trout and add horseradish to the Cream Fraiche. The blini can be made ahead and either refrigerated or frozen (and defrosted), then reheated on baking sheet for 5 to 10 minutes in 300-degree oven before assembling. |
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| 1/3 cup buckwheat flour |
| 1/2 cup Odell's Seafood Butter, divided |
| 2/3 cup all-purpose flour |
| 1/2 tsp baking powder |
| 3/4 tsp kosher salt |
| 3/4 cup plus 2 tbsps milk |
| 1 extra large egg |
| 1/2 pound smoked salmon, thinly sliced |
| 1/4 cup Creme Fraiche (see below) |
| fresh dill, for garnish |
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| Combine two flours, baking powder and salt in bowl; whisk to combine.
In separate bowl, whisk milk, egg, and 1 Tbsp Odell's Seafood Butter, then whisk into flour mixture.
Heat 1 Tbsp Odell's Seafood Butter in medium skillet and drop 1 Tbsp batter into hot skillet for each blini. Cook over medium-low heat until bubbles form on top side of blini, about 2 minutes. Flip and cook 1 more minute, or until brown. Repeat with remaining batter. (You can clean the hot pan with dry paper towel between batches.) Set aside.
To serve, top blini with piece of smoked salmon. Add dollop of Cream Friache and sprig of dill. |
| | Source: "Barefoot in Paris" | | | Reference: Cr?me Fraiche is a matured, thickened cream with a nutty flavor. It is sold at some supermarkets, such as Gelson's and Bristol Farms. If you prefer, substitute sour cream. |
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Gourmet Butter used in recipe:
Odell's Seafood Butter |
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