Postrio Smoked Salmon on Blini

Ingredients
  • Blini batter:
  • 1 cup flour
  • 1 cup of whole wheat or buckwheat flour
  • 1 teaspoon baking powder
  • 3 egg yolks
  • 1 cup buttermilk
  • 2 cups whole milk
  • 1 red onion, small dice, caramelized
  • 3 lemons, zest only, finely chopped
  • 1 tablespoon chives chopped
  • 1 tablespoon parsley chopped
  • Salt and pepper, to taste
  • DILL CREAM:
  • 1 cup sour cream
  • 1 tablespoon shallots, chopped
  • 2 tablespoon dill, chopped
  • 2 teaspoons lemon juice
  • Salt and pepper, to taste
  • SMOKED SALMON ON BLINI:
  • 2 ounces dill cream
  • 1 blini
  • 4 ounces smoked salmon, thinly sliced
  • 1/4 -ounce osetra caviar
  • 1 tablespoon chives, finely chopped
  • 1 tablespoon red onion, finely chopped
Directions
Blini batter:

Sift the flours and the baking powder together. In a bowl, mix the egg yolks and milks together, add the sifted flour mixture, onion, lemon zest, chives, parsley, salt and pepper. Mix gently with a rubber spatula until the consistency of pancake batter, you may need to add a little more whole milk. Fold in the egg whites. On a hot griddle, melt a little butter. Ladle 3 to 4 ounces of the batter into the melted butter and flip when golden brown. Continue cooking until cooked all the way through.

SMOKED SALMON ON BLINI:

Place the warm blini on the serving plate. Spread the dill cream over the blini. Lay a piece of sliced salmon across the top of the blini, covering it entirely. Place a little more dill cream in the center of the salmon. Place the caviar on top of the dill cream. Sprinkle the chives and red onion on the salmon, for garnish.


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