This layered appetizer of blini, salmon mousse and crunchy coating pairs very well Champaign and looks lovely on a tray presentation. It is also easily altered and versioned, so you can build a tray of various flavors with the same base Blini.
Blingtastic Blini Appetizer
A blini as a base for this canape gives an impressive first bite to go with the REAL champagne we were serving – ooh la la! Though often seen with caviar, I went in a different direction (I’m not a fan of fish eggs). Blinis offer a different experience than crackers or bread. It has a softer texture but sturdy enough to hold up toppings.
Wine Pairing
Original Pairing: Champagne Moutard Brut Grande Cuvee Non-Vintage Sparkling Wine General Pairing: Dry champagne, Prosecco, dry sparkling white wines, Reisling Party & Menu overview
Specialty Ingredients
Buckwheat flour – you can find in specialty flours. Although it has “flour” in the name, it is considered gluten free. However, if its a real issue, check the label to ensure it is so and not processed with chance of contamination.
Bobs Red Mill, Organic Buckwheat Flour, 22 Ounce
Smoked salmon – there are many, many kinds of smoked salmon. Usually I get a cold smoke packaged version from the deli. You can also get smoked salmon in a can, this may be a lot stronger flavors so you may want to use less of it. A good rule is, if you wouldn’t eat it stand alone, don’t use it.
Alaska Smokehouse Premium Smoked Salmon, 4 Ounce Gift box
Equipment
Food Processor
I use a basic food processor with a that standard mixing blade. This means I don’t have to finely chop everything by hand. But you could chop things finely and use a blender or stand mixer in a pinch.
Flat Pan: I like to use my flat griddle pan for this. It is non-stick and heats evenly. Because there are no deep edges, it’s easier to flip these little guys.
Cuisinart 630-20 Chef’s Classic Nonstick Hard-Anodized 11-Inch Square Griddle
Small No-scratch Spatula: if you are using a non-stick pan, do not be tempted to use an offset metal spatula (like the kind you use for cake frosting). Don’t risk your pans! There’s a good amount of spatulas out there. I like the fish ones because they are designed for delicate flipping. They tend to be more flexible and have holdes that help to release the food.
Plastic storage bags or pastry bags: I use plastic bags (usually ziplock) to both store and then easily dispense semi-solid creamy foods. With limited bandwidth, that is my hack. But, a more eco-friendly solution is a re-usable pastry bags. They are sturdier and you will have much better control, especially if you use a tip.
Ateco Wunderbag Decorating Bag, 24-Inch, Reusable, Professional Grade & Heavy Duty Construction
Microplane for zesting: I have a couple different zesting tools based on what I’m using it for. For this recipe, you want a really fine zest from a Microplane. I use this tool for zesting and finely grating ginger, garlic and even cheese. I am always grabbing this for something.
Microplane Classic Zester/Grater, Black
Planning the dish
Three key recipes make this salmon blini appetizer: lemon blini, smoked salmon mousse, and marinated cucumber sticks. Once you have premade those elements, it’s mostly about assembly.
Timing the Elements
Week Ahead: Make the blinis first and freeze.
2 Days Ahead: Make the Salmon Mousse 1-2 days ahead. The flavors need to marry, but you don’t want fish to sit too long.
Early Day Serving: Marinate the cucumbers 2-4 hours prior to use. You a bit of bite to them, not soggy. You can also use fresh cukes with a little salt.
Serving Time: Don’t fully assemble until your are close to serving if you want the potato chips topping to stay crunchy. You can also skip the potato chips 🙁 or serve them on the side. Seriously try them though, the are an amazing “junk food” pairing with a dry champagne.
Plating Tips
For a large party, I make the blinis small to have a one-bite experience. About the size of a silver dollar. This works really well when you have a tray of them. Just leave enough room for people to be able to grab them without touching the one next to it.
Pairing Alterations
Depth of Salmon
Increase or decrease tbe amount of smoked salmon you are using. A dryer white wine may need a bit more smoked fish flavor. You can also try other smoked fish like trout.
Herb Mix
Some white wines go better with certain herbs. You can play up or down the amount and mix of fresh herbs used in the mousse. Some interesting herbs or consider is basil, tarragon, cilantro.
Recipe
Lemon Blini Base
Ingredients
- 1/2 cup Milk
- 1 egg separate white from yolk
- 3 tsp lemon zest
- 1/2 cup buckwheat flour
- 1/2 tsp baking powder
- 1 tsp sugar
- 1/4 tsp salt
- 2 tbsp butter melted
Instructions
- Melt butter and set aside for pan.
- Whisk egg whites until soft peaks for, set aside.
- Whisk milk, egg yolk and lemon zest together in medium bowl.
- Add buckwheat flour, baking powder, sugar and salt. Whisk until smooth.
- Fold in egg whites into batter until incorporated.
- Heat up a flat pan or griddle over med-high heat.
- Using a pastry brush, mop a bit of butter on pan to coat.
- Pour 2 tsp of batter on pan to form blini. (Repeat as room allows). Cook for 2-3 minutes, then flip and let cook 1-2 minutes.
- Transfer to a plate to cool. Remop pan with butter and continue to make blinis using the batter.
Notes
- Make the blinis right after you added in the egg whites to keep the batter light and airy
- Once blini are cooked place them on a cake rack to cool completely. Dont stack the blini when hot or they flatten.
- It may take a couple trial blinis to get the pan at the right heat. You can test a small amount of batter first before committing to covering the whole pan.
- Blini can be made in advance. Either the day before (keep them in an airtight container in the fridge) or freeze them! Freeze them first as single layers, then you can wrap in plastic and stack them. I use wax or parchment between layers then wrap with plastic.
Smoked Salmon Mousse
Equipment
- Food processor
Ingredients
- 4 oz smoked salmon more or less depending on taste
- 1-2 tbsp cream
- 8 oz cream cheese
- 1/2 lemon juiced
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh flat parsley, chopped
- 1 tbsp fresh chives, chopped
- 1/4 tsp salt
- 1/4 tsp ground pepper
Instructions
- Place salmon in food processor with standard cutting blade and pulse until a fine paste.
- Add herbs and blend until mixed in. Use a spatula to scrape down sides so well mixed.
- Add cream cheese, lemon juice, salt and pepper. Add 1 tbsp cream. Blend until light and fluffy. Add more cream 1 tbsp at a time to thin as desired.
- Taste test and adjust for more herbs, salt and or pepper to taste at this time.
- If the mixture seems too thick, you can add a bit more cream to thin out (no more than a tablespoon at a time). You want it to be thick enough to hold shape as a topper. Or can thin it more if using as a dip.
- Refrigerate for several hours to allow for flavors to combine. I put mine in a gallon size food storage bag, so I can later use like a pastry bag.
Notes
- You can adjust the amount of smoked salmon to create a lighter or deeper flavor (especially depending on the smoke salmon you purchase, some are rather strong.)
- I’m not a fan of reduce fat cream cheese – but if you must…
- Vegetarian alternative: omit the salmon and reduce the cream by 1 tbsp to create a cream cheese mousse. Or a super easy cheat – you can buy whipped cream cheese and just add herbs.
