A blini is a small savoury pancake made with buckwheat flour. Its mild taste balances the saltiness of the fish and smoked fish. Russians would serve them accompanied with sour cream or butter. To make that dish, we will need active dry yeast, salt, butter, buckwheat flour, all purpose flour, eggs, dill, smoked salmon, salmon roe, sour cream and milk. Warm up the milk on medium heat until lukewarm. If the milk is too hot, it will kill the yeast.
Take a ring finger, so wash it first. And insert it into the milk. And as soon as you feel the heat into the milk, turn it off. In a bowl, sieve the flour. Add the yeast and the salt. Mix. Make a well in the centre. And pour the milk in it. Whisk. So take some flour, take a little bit of flour at a time and keep whisking until all the flour has been incorporated into the milk and you obtain a smooth batter. With a spatula, clean the sides. That way the batter won’t dry out and wrap it with plastic food wrap. Reserve the batter in a warm place for about 30 minutes. What will happen is the yeast will activate and the batter will look foaming. And as you can see, the chemical reaction is started already. It’s been an hour, let’s have a look at the batter.
Break the eggs. Pass the yolk from one shell to the other and collect the white in a bowl. Add the yolk to the batter. Add the melted butter and whisk together. Season the egg whites with pinch of salt. And start on low speed to break the air. Then increase the speed. Good. So whip them until firm. Pretty firm. Remove the whisk. Add about half of the egg whites. So when you fold in, you turn the bowl too.
So you go under, folding it to the centre. Folding in to the centre. Folding in to the centre. Ok. If you have big pieces like this, you may break them with the, like so. Add the rest. So make sure you don’t see any more pieces of egg whites in the batter. It should be totally incorporated. Let the batter stand for 5-10 minutes. Meanwhile, prepare your pan. Heat you pan. When I make blinis, I like to use this cast iron pan because it makes perfect blinis and perfectly round. It’s an egg pan. Ok. So heat the pan on medium heat. I melted an extra ounce of butter. Grease the little rounds here. So if you don’t have a pan like that, you may purchase blini pans. They are small like this. I like to make small blinis because it is something usually I serve with caviar or salmon roe in cocktail parties. Add the batter. And also with this pan, you are making 7 blinis at a time using one batter only.
So it’s quite convenient. Then you can see the little bubbles all around the blinis here. So that’s a sure sign that the heat is going through. With a small spatula, we are going to flip them in a few seconds, so you see that it’s a non stick. I love blinis. I learned how to make blinis when I was working at Montreal. For few months, I found the job as a Sous-Chef in a Russian restaurant. I know, bizarre, isn’t it? I was in charge of tasting all the caviar, and also making the blinis and other small appetisers. So it was a great experience and I know a lot about Russian cuisine and Eastern Europe cuisine.
It was fun. Our clientele were mostly rich people and a lot of hockey players. They are ready. Take them out. And start again. The batter will make about 30 blinis like so. So my mise-en-place is ready, I have my cream, my salmon, my platter or my plate and my roes and the dill. So on the blinis, place a dollop of cream in the centre. Get a small salmon slice. If they are small, leave them whole. If they are big, cut them in half. Twist. Place the salmon over the cream. Add the salmon roe over. And garnish with a dill sprig. Smoked salmon blini with salmon roe. Bon appétit!.