Smoked Salmon Blinis

 

Prep Time: 30 minutes

Inactive Cooking Time: 2 weeks (this can be avoided by substituting lemon marmalade)

Active Cooking Time: 10 minutes

Makes: 24 blinis

 

1 lb.    smoked salmon, sliced ( I highly recommend Sgambaros)

 

Blinis

 

1.25 cups      Gold Forest Grains Park Wheat Flour

1 cup              milk

1 ea.                egg

1 tbsp.            baking powder

2 tbsp.            cooking oil

1 tbsp.            maple syrup (sugar can be substituted)

½ tsp.                        salt

 

• Combine all dry ingredients and mix together
• Combine all wet ingredients
• Whisk the dry ingredients into the wet until well combined
• Heat a medium flat bottomed pan to medium heat, lightly oil
• Drop one tablespoon of batter into pan, cook until edges bubble lightly and firm up, flip over and cook through
• Once you have cooked one or two and they are the desired size and color then begin to cook a few at a time until the batter is used

 

Horseradish Chive Crème Fraiche

 

½ cup                        sour cream

2 tbsp.            heavy cream

1 tsp.              lemon juice

1 tbsp.            fresh grated horseradish

1 tbsp.            fresh chives, chopped

TT                   S&P

 

• Combine all ingredients in a bowl and adjust seasoning
• Refrigerate until ready to serve

 

Preserved Lemons

 

4 pc.               lemons

1.25 cups      vodka

1 cup              sugar

1 pc.               vanilla bean

 

• Place a pot of water on the stove to boil
• Prepare an ice bath
• Place the lemons in the pot and simmer one minute
• Immediately place the lemons in the ice bath
• Ensure your jar is sterilized, if it is not, submerge it in the boiling water and allow to boil one minute, remove with clean tongs and place on a clean work surface
• Place the vodka and sugar in a pot and bring to a simmer to dissolve the sugar, keep in mind that you are working with alcohol and it might ignite if exposed to open flame and the heat is sufficient
• Meanwhile, cut the lemon into quarters from the blossom end to within one inch of the stem end, but keeping it intact
• Slit the vanilla bean and place it in the jar
• Carefully place the lemons tightly into the jar
• Pour the vodka syrup over the lemons, ensuring they are submerged, adding additional vodka if necessary
• Refrigerate at least two weeks before using, they will last up to 3 months
• Drain liquid and set aside
• Chop the lemons julienned, removing seeds and add back a nominal amount of liquid to keep moist

 

Assembly

 

• Place the blinis on a plate or platter
• Lay a teaspoon of the preserved lemons on the blinis
• Fold the smoked salmon over into a rose and place on the lemons
• Squeeze a dollop of the crème fraiche on the edge of the smoked salmon
• Garnish with micro greens, I like bull’s blood, as it is beet shoots and pairs nicely with the salmon
• Serve

 

Who’s hungry?