Postrio Smoked Salmon on Blini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup flour |
1 cup of whole wheat or buckwheat flour |
1 teaspoon baking powder |
3 egg yolks |
1 cup buttermilk |
2 cups whole milk |
1 red onion, small dice, caramelized |
3 lemons, zest only, finely chopped |
1 tablespoon chives chopped |
1 tablespoon parsley chopped |
salt and pepper, to taste |
1 cup sour cream |
1 tablespoon shallots, chopped |
2 tablespoon dill, chopped |
2 teaspoons lemon juice |
salt and pepper, to taste |
2 ounces dill cream |
1 blini |
4 ounces smoked salmon, thinly sliced |
1/4 -ounce osetra caviar |
1 tablespoon chives, finely chopped |
1 tablespoon red onion, finely chopped |
Directions:
1. Blini batter:
2. Sift the flours and the baking powder together. In a bowl, mix the egg yolks and milks together, add the sifted flour mixture, onion, lemon zest, chives, parsley, salt and pepper. Mix gently with a rubber spatula until the consistency of pancake batter, you may need to add a little more whole milk. Fold in the egg whites. On a hot griddle, melt a little butter. Ladle 3 to 4 ounces of the batter into the melted butter and flip when golden brown. Continue cooking until cooked all the way through.
3. SMOKED SALMON ON BLINI:
4. Place the warm blini on the serving plate. Spread the dill cream over the blini. Lay a piece of sliced salmon across the top of the blini, covering it entirely. Place a little more dill cream in the center of the salmon. Place the caviar on top of the dill cream. Sprinkle the chives and red onion on the salmon, for garnish.
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