Homemade Blinis with Smoked Sockeye Salmon and Dill Infused Crème Fraîche is a delightful appetizer or breakfast treat. Easy to make, easier to devour.
My list of favorite foods is pretty large due in part to Sandra’s cooking skills and in part to having the stomach of a starving 15-year-old. Because of this, I get a little protective of my food. Okay, a lot protective. I’ve been known to grill a 16 oz. ribeye for me and offer my kids (and sometimes family, friends, and guests) grilled chicken and hot dogs. Perhaps I have a food addiction.
Sandra even knows my soft spots, offering my Hacienda Colorado salsa or jalapeno poppers to guests, something that automatically makes me pre-hypertensive. Luckily, my kids aren’t huge fans of smoked salmon, so I was able to eat every bite of this recipe. My original dream for these little hors d’oeuvres was to cut them like footballs, complete with crème fraiche laces. Sandra said they looked cheesy that way, which is probably true, but regardless, I’d still tackle an NFL running back for my wife to keep them just for myself.
Jake, head chef of Team Peyton Manning
How do you make Homemade Blinis with Smoked Sockeye Salmon and Dill Infused Crème Fraîche?
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The easiest thing to do is find which store in your area carries premade blinis; this will save you some time. If you can’t find them (I could not), they are not too difficult to make. Boil potatoes in salted water until they are tender and you can easily pierce them with a fork – about 10-15 minutes.
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While the potatoes are boiling, mix 1/2 a cup of crème fraîche with approx. 1 1/2 tablespoon chopped fresh dill or chives, 1-2 tsp. fresh lemon juice. If you like them, you can also 3 tablespoons of chopped cornichons. Lightly mix these ingredients. Be careful not to over mix the crème fraîche or your sauce may thin out. Put this mixture into your fridge.
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After draining the potatoes, immediately peel them. While still warm, mash them until they are smooth or press them through a potato ricer. Mix in the flour and crème fraîche until completely incorporated. Add eggs and yolk one at a time and mix thoroughly. Season with salt and white pepper. I typically do a couple pinches of each. This should now be the consistency of regular pancake batter. At this point add a little more crème fraîche if it is too thick or a little extra flour if it’s too thin.
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Heat a nonstick skillet over medium-high heat. Melt some butter in the skillet and using a spoon or small measuring cup, pour small amounts of batter into the pan. Make them the size of a silver dollar. If you’re batter is too thick, the outside will burn while the middle will be raw. Cook on one side until golden, about 1-3 minutes. Flip and cook on the other side for another minute (this side will cook faster). Rebutter your pan if necessary and repeat. It’s nice if you can keep them warm without keeping them in a closed container as the moisture will collect inside.
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While still warm, top with pieces of the smoked salmon and a small dollop of dill crème fraîche. You can garnish with a tiny sprig of dill, chopped red onions or caviar if you’re feeling dangerous. Serve immediately.
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Homemade Blinis with Smoked Sockeye Salmon and Dill Infused Crème Fraiche
Ingredients
- 1 pound Yukon Gold Potatoes about 3 small to medium-sized potatoes
- 2 tablespoons flour
- 2 tablespoons crème fraîche
- 2 eggs
- 1 yolk
- butter
- 4 ounce package of smoked salmon
- 1/2 cup crème fraîche
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons finely chopped fresh dill or chives
- 1/2 red onion finely chopped only if using dill
- salt and white pepper to taste
Instructions
- The easiest thing to do is find which store in your area carries premade blinis; this will save you some time. If you can’t find them (I could not), they are not too difficult to make. Boil potatoes in salted water until they are tender and you can easily pierce them with a fork – about 10-15 minutes.
- While the potatoes are boiling, mix 1/2 a cup of crème fraîche with approx. 1 1/2 tablespoon chopped fresh dill or chives, 1-2 tsp. fresh lemon juice. If you like them, you can also 3 tablespoons of chopped cornichons. Lightly mix these ingredients. Be careful not to over mix the crème fraîche or your sauce may thin out. Put this mixture into your fridge.
- After draining the potatoes, immediately peel them. While still warm, mash them until they are smooth or press them through a potato ricer. Mix in the flour and crème fraîche until completely incorporated. Add eggs and yolk one at a time and mix thoroughly. Season with salt and white pepper. I typically do a couple pinches of each. This should now be the consistency of regular pancake batter. At this point add a little more crème fraîche if it is too thick or a little extra flour if it’s too thin.
- Heat a nonstick skillet over medium-high heat. Melt some butter in the skillet and using a spoon or small measuring cup, pour small amounts of batter into the pan. Make them the size of a silver dollar. If you’re batter is too thick, the outside will burn while the middle will be raw. Cook on one side until golden, about 1-3 minutes. Flip and cook on the other side for another minute (this side will cook faster). Rebutter your pan if necessary and repeat. It’s nice if you can keep them warm without keeping them in a closed container as the moisture will collect inside.
- While still warm, top with pieces of the smoked salmon and a small dollop of dill crème fraîche. You can garnish with a tiny sprig of dill, chopped red onions or caviar if you’re feeling dangerous. Serve immediately.
Hello. Although dried mustard is listed as an ingredient in the recipe, there are no instructions on where or how to add it to the quiche. Please be more specific. Thanks
please let me know which recipe you are referring to, thank you.