"Beautifully textured and perfectly cured... the best smoked product I have ever tasted. " Executive Chef Paul Ingenito, The Russian Tea Room, New York, 1995 (recipe below)
Buckwheat Blinis with Sevruga Caviar & Scottish Smoked Salmon
4 ounces Sevruga Caviar
6 ounces Tobermory Scottish Smoked Salmon (sliced thinly)
1/2 c. sour cream
1/4 c. clarified butter
BLINI MIX: (Yields 1/2 quart)
8 oz. buckwheat flour
4 oz. all purpose flour
3 1/2 oz. sugar
3 1/4 c. milk
3 eggs, slightly beaten
2 oz. butter, melted
1/4 tsp. yeast
STEP 1: In a bowl, combine the buckwheat flour with the all purpose flour and sugar and set aside. In a saucepan, combine the milk, eggs, butter and yeast and heat to 105 degrees. Remove from heat. Whisk the dry ingredients with the liquid, mixing well. Strain through a china cap. Let the blini mix stand at room temperature for one hour. Refrigerate.
TO MAKE BLINI: Preheat a pancake griddle or large non-stick frying pan to 325 degrees. Lightly brush the surface with a small amount of melted butter. Stir down the batter and spoon about 3 tablespoons of blini mix unto the griddle forming 4" diameter blini. Cook for one minute or until the top is bubbly and the bottom golden. Flip with a spatula and cook an additional 30 seconds or until golden. Remove from heat and reserve warm.
TO ROLL BLINI: Place a few drops of clarified butter onto a warm serving plate. With a fork lay the blini topside down onto the plate. With the back of a spoon spread 1 teaspoon of sour cream evenly onto each blini. Place the smoked salmon onto one blini and a dollop of caviar onto the other. With a fork pierce the side of the blini and turn over to form a neat roll. Serve warm.
WINE NOTE: This dish is delicious when served with ice cold Vodka.
"... a wonderful indulgence ... !"
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Updated December 5, 2017
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