This is an update and adaptation to my own Potato Blinis with Smoked Salmon post. We’ve been doing canapés and amuse bouches in class and I wish I could make these blinis in class and present it to Chef. However, I can’t because I also have to make our assigned station’s dish and it’s not like I can have whatever ingredient I want. Everyday, we get random scraps of ingredients. I mean, you’re supposed to use these scraps and trimmings so that you can maximize your product yield outcome.
For the Lemon-Caper Crème Fraîche
- ½ cup crème fraîche
- 1 lemon, juiced and zested
- 2 TBS parsley, finely chopped
- ¼ cup capers, rinsed and drained
- Salt & freshly ground pepper
Mix all ingredients for the lemon-caper crème fraîche together. Chill for at least two hours to allow flavors to blend.
For the Herbed Blinis
- 3 eggs
- ¾ cup yogurt
- 1 cup milk
- 1¾ cup all-purpose flour
- Pinch of salt
- ¼ cup chives, finely diced
- ¼ cup parsley, finely chopped
- Gravlax, as needed
- Masago, as needed
Beat the eggs and then stir in the yogurt and milk. Sift in the flour and a generous pinch of salt, and stir well. Mix in the chives and parsley until combined. Let the batter rest for 20 minutes.
Heat a large pan over medium heat with canola oil. Make them like pancakes, drop 1 TBS of the blini batter to pan and cook until a few bubbles appear and the edges of blini begin to look cooked. Flip blinis and cook other side until lightly browned and cooked through.
Place a shaving or two of gravlax on top of each blini and then top with a teaspoon of the crème fraîche and a small dollop of masago and garnish with fresh dill.