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Tom's Personal Smoker and Grilling
Barbeque Web Page
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For the blini:
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2 |
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cups all-purpose flour |
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3 |
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tablespoons buckwheat flour |
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1 |
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package active dry yeast |
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1-1/2 |
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tablespoons sugar |
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2-1/2 |
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cups warm milk (105°F/41°C to 115°F/46°C) |
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3 |
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eggs, separated |
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3 |
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tablespoons melted butter |
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3 |
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tablespoons sour cream |
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1/2 |
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tablespoon salt |
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Vegetable oil for brushing griddle |
For the salmon burgers:
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1-1/2 |
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pounds skinless salmon |
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1/2 |
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pound skinless smoked salmon |
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4 |
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tablespoons snipped chives |
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1 |
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tablespoon lemon juice |
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2 |
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teaspoons extra-virgin olive oil |
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1/2 |
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teaspoon freshly ground black pepper |
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Pinch salt |
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Nonstick cooking spray for spraying patties |
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Dill mustard |
To make the blini: In a large bowl combine flours, yeast, and sugar. Add milk and beat until batter is smooth. Cover and let rise in a warm place about 1 hour or until double in size.
Add egg yolks, butter, sour cream, and salt; mix thoroughly. In a small bowl beat egg whites until medium peaks form; fold into batter.
Heat lightly oiled griddle over medium-high heat. Spoon 1 tablespoon batter onto hot griddle, making several blini at a time. Cook until tops are bubbly and bubbles burst; turn and cook second side until golden. Keep warm.
To make the salmon burgers: Cut the fresh and smoked salmon into very small pieces. In a blender or food processor, pulse together, in batches, about 10 to 15 seconds each, until blended. Combine ground salmon, chives, lemon juice, olive oil, pepper, and salt; mix lightly.
Line a tray with waxed paper and spray lightly with cooking spray. Shape salmon mixture into 32 two-inch diameter patties and place on waxed paper. Spray tops of burgers with cooking spray. Cover with waxed paper and place in refrigerator for 5 minutes.
Use a spatula to transfer and arrange patties carefully on cooking grate. Grill 4 to 5 minutes for medium (160°F/60°C), turning once two-thirds through grilling time.
To make the appetizers, top each blini with a s
moked salmon burger and a dollop of dill mustard .Makes 16 servings.
Note: For a quick additional appetizer, you can top any extra blini with sour cream and caviar or sour cream and fruit preserves.
Please feel free to e-mail me at: TomThomasFL@hotmail.com with articles, tips, etc. Check back with this site often as I will update it as often as I can. Enjoy the web site!
