Smoked Salmon Blini with Creme Fraiche and Caviar

March 29th, 2009

Smoked Salmon Blinis from Sugarlaws

As many of you have probably already noticed, we’re having some technical difficulties on the Sugarlaws site today.

And by technical difficulties, I mean that I accidentally posted three photos with no 1) recipe or 2) witty fun comments, which was obviously a mistake.  Unfortunately, it being Sunday night, I was sitting on the couch watching old episodes of House on my DVR for oh, say, two hours before I realized my mistake.

Which was just long enough for my feed burner to pick it up.

So, all 1100 of you subscribers got some weird email with some pictures of salmon and caviar, and no text.  My 500 or so twitter followers got a “New Recipe!” tweet that lacked, um, a new recipe.  

I get so excited as this blog gets bigger and bigger, but now I see the downside:  it’s a bit more embarrassing when you make a mistake and thousands of people get notified instantaneously. 

But, I figure that if this is the worst mistake I make on this blog, I could be doing a lot worse.  So, without further adieu, and 24 hours later…

These salmon blinis are amazing!  This is the second time I’ve made them, and they’re based off a Thomas Keller recipe, but adapted to be a little simpler and a little easier (trust me to find the shortcuts to Thomas Keller recipes).  I used red potatoes from our CSA, which is why the blinis are slightly pink-tinged, but I think it works with the salmon.  And the caviar (oh, the caviar) is surprisingly affordable — my local fishmonger has jars for $15 and $20 dollars.  Not cheap, of course, but also not such a budget-breaking treat to have at home every once in a while.

Smoked Salmon Blinis from Sugarlaws

Smoked Salmon Blini with Creme Fraiche and Caviar 

1 large red potato potato, or other new potato, washed and peeled
2 tablespoons all-purpose flour
2 to 3 tablespoons heavy cream
2 large eggs
1/4 pound Smoked salmon
1 small jar sturgeon caviar


Microwave the potato in a shallow dish of water for 5-7 minutes on high heat, until a fork pierces it easily.

Put the potato in a food processor and add the heavy cream, flour, salt, and both eggs.  Process until smooth and creamy — when you touch your finger to it, the batter should form a soft peak and then melt back into itself. 

Heat a large nonstick skillet over low heat.  Spray the skillet with cooking spray, then spoon 1 tablespoon of batter onto the skillet for each pancake. Cook until the blini starts to set, like a pancake, about 3 minutes.  Then flip them to cook the second side, about 1 minute.  Let the cooked blini rest on a sheet of tin foil while you’re making the rest — they should be close to room temperature when you serve them.

Top each blini with a 1-inch square of smoked salmon, a small dollop of creme fraiche, and a tiny bit of caviar.  Serve.

Makes about 12 blini.

Smoked Salmon Blinis from Sugarlaws

Tags: appetizers · food

13 responses so far ↓

  • 1 Maria // Mar 29, 2009 at 6:04 pm

    Such a great appetizer!! Love it!

  • 2 RecipeGirl // Mar 29, 2009 at 6:09 pm

    Yum!  I made this very recipe for one of our Gourmet Club dinner parties.  It’s a goodie!  I skipped the caviar and put a little dill garnish on top instead.

  • 3 maggie (p&c) // Mar 31, 2009 at 8:31 am

    Wow, these look amazing!

  • 4 stephchows // Mar 31, 2009 at 11:31 am

    No worries about the mistake girl, we’ve all done it 🙂 Your blinis look delicious! I made some fresh corn blinis with smoked salmon and chive cream awhile back.
    So good!

  • 5 Kristen // Mar 31, 2009 at 1:24 pm

    The potato bellinis are delicious on their own, too! (I luckily got to sample one).

  • 6 Elyse // Mar 31, 2009 at 9:31 pm

    These blini look fabulous!  I adore smoked salmon and creme fraiche together.  What a refreshing, filling combination.  And so elegant, too!  A dish to impress and please the palette, for sure.  Great post!

  • 7 Kate // Apr 1, 2009 at 10:30 am

    I hate the instantaneous nature of the feedburners!  I’ve had broken links a couple of times.

    These look great– I’m on the lookout for a blini recipe that doesn’t involve yeast, mostly because I’m lazy.  And I bought premade blinis for New Years Eve this year (creme fraiche and smoked trout) and they were $12 for a package which is plain old highway robbery.

  • 8 Corinne // Apr 1, 2009 at 10:40 am

    I wondered about the glitch for a bit. But then I realized the pictures were mouth-water-inducing enough, and I didn’t mind. Looks delish! (As usual)

  • 9 Michelle // Apr 1, 2009 at 1:37 pm

    I could REALLY go for some smoked salmon right now, yum! Looks absolutely delicious!

  • 10 Emily Zandy // Apr 1, 2009 at 2:06 pm

    thank you for making sense of thomas keller.  this recipe looks FAR easier to follow than the original blini recipe…

    p.s. my recent visit to the sugarlaws test kitchen leaves me anxious for upcoming posts!!  we are all in for a treat…literally.

  • 11 Pearl // Apr 2, 2009 at 7:31 pm

    Would you like to come over and make me dinner? Cause I would. 🙂

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