{"id":81,"date":"2022-02-09T03:49:39","date_gmt":"2022-02-09T03:49:39","guid":{"rendered":"https:\/\/havewinewillpair.com\/staging\/4627\/?post_type=cuisine-recipe&p=81"},"modified":"2026-04-13T19:10:31","modified_gmt":"2026-04-13T19:10:31","slug":"salmon-mousse-crunch-blini","status":"publish","type":"cuisine-recipe","link":"https:\/\/havewinewillpair.com\/staging\/4627\/recipe\/salmon-mousse-crunch-blini\/","title":{"rendered":"Salmon Mousse Crunch Blini"},"content":{"rendered":"
\"Salmon<\/figure>\n\n\n

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.<\/p>\n\n\n\n

\n
Jump to recipes<\/a><\/div>\n<\/div>\n\n\n\n

Blingtastic Blini Appetizer<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

Wine Pairing<\/h2>\n\n\n\n
Original Pairing: Champagne Moutard Brut Grande Cuvee Non-Vintage Sparkling W<\/a>ine<\/span>

General Pairing: Dry champagne, Prosecco, dry sparkling white wines, Riesling

Full Party Menu<\/a><\/pre>\n\n\n\n
Special Ingredients<\/h2>\n\n\n\n
Buckwheat flour <\/strong>– 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.  <\/p>\n\n\n\n
Bobs Red Mill, Organic Buckwheat Flour, 22 Ounce<\/a><\/p>\n\n\n\n
Smoked salmon<\/strong> – 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.<\/p>\n\n\n\n
Alaska Smokehouse Premium Smoked Salmon, 4 Ounce Gift box<\/a><\/p>\n\n\n\n
Equipment<\/h2>\n\n\n\n
Food Processor
<\/strong>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.<\/p>\n\n\n\n
Flat Pan<\/strong>:  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.<\/p>\n\n\n\n
Cuisinart 630-20 Chef’s Classic Nonstick Hard-Anodized 11-Inch Square Griddle<\/a><\/p>\n\n\n\n
Small No-scratch Spatula<\/strong>: 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.<\/p>\n\n\n\n
BANKKY Silicone Fish Spatula Set for Nonstick Cookware, 600\u00b0F Heat Resistant Kitchen Slotted Spatulas Turner for BBQ, Cooking Utensils Non-scratch Flipper, Ideal for Burger, Eggs, Baking<\/a><\/p>\n\n\n\n
Plastic storage bags or pastry bags<\/strong>: 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. <\/p>\n\n\n\n
Ateco Wunderbag Decorating Bag, 24-Inch, Reusable, Professional Grade & Heavy Duty Construction<\/a><\/p>\n\n\n\n
Microplane for zesting<\/strong>: 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.<\/p>\n\n\n\n
\"Lemon
Finely grated lemon zest by microplane<\/figcaption><\/figure>\n\n\n\n
Microplane Classic Zester\/Grater, Black<\/a><\/p>\n\n\n\n
Planning the dish<\/h2>\n\n\n\n
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.  <\/p>\n\n\n\n
Timing the Elements<\/h2>\n\n\n\n
Week Ahead<\/strong>:  Make the blinis first and freeze.<\/p>\n\n\n\n
2 Days Ahead<\/strong>:  Make the Salmon Mousse 1-2 days ahead. The flavors need to marry, but you don’t want fish to sit too long.<\/p>\n\n\n\n
Early Day Serving<\/strong>:  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.<\/p>\n\n\n\n
Serving Time<\/strong>:  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 \ud83d\ude41  or serve them on the side. Seriously try them though, the are an amazing “junk food” pairing with a dry champagne. <\/p>\n\n\n\n
Plating Tips<\/h2>\n\n\n\n
\"Salmon<\/figure>\n\n\n\n
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. <\/p>\n\n\n\n
(see Wares <\/em>section for plating supplies & ideas)<\/a><\/p>\n\n\n\n
Pairing Alterations <\/h2>\n\n\n\n
Depth of Salmon
<\/strong> 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.<\/p>\n\n\n\n
Herb Mix
<\/strong>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. <\/p>\n\n\n\n
Recipe<\/p>\n\n\n
<\/div>
\n    
\"Lemon<\/div>\n<\/div>\n
Lemon Blini Base<\/h2>\n
<\/div>\n\n
<\/div>\n
A traditional  buckwheat blini infused with lemon.  This is a great alternative to crackers or bread, you can top it with a variety of flavors from sweet to savory.   <\/span><\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients
<\/div>  <\/h3>
  • 1\/2<\/span> cup<\/span> Milk<\/span><\/li>
  • 1<\/span> egg<\/span> separate white from yolk<\/span><\/li>
  • 3<\/span> tsp<\/span> lemon zest<\/span><\/li>
  • 1\/2<\/span> cup<\/span> buckwheat flour<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> baking powder<\/span><\/li>
  • 1<\/span> tsp<\/span> sugar<\/span><\/li>
  • 1\/4<\/span> tsp<\/span> salt<\/span><\/li>
  • 2<\/span> tbsp<\/span> butter<\/span> melted<\/span><\/li><\/ul><\/div><\/div>\n
    Instructions
    <\/div> <\/h3>
    • Melt butter and set aside for pan.<\/span><\/div><\/li>
    • Whisk egg whites until soft peaks for, set aside. <\/span><\/div><\/li>
    • Whisk milk, egg yolk and lemon zest together in medium bowl.<\/span><\/div><\/li>
    • Add  buckwheat flour, baking powder, sugar and salt. Whisk until smooth.<\/span><\/div><\/li>
    • Fold in egg whites into batter until incorporated. <\/span><\/div><\/li>
    • Heat up a flat pan or griddle over med-high heat.  <\/span><\/div><\/li>
    • Using a pastry brush, mop a bit of butter on pan to coat.<\/span><\/div><\/li>
    • 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. <\/span><\/div><\/li>
    • Transfer to a plate to cool. Remop pan with butter and continue to make blinis\u00a0 using the batter.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n
      Notes
      <\/div><\/h3>
        \n
      • Make the blinis right after you added in the egg whites to keep the batter light and airy<\/li>\n
      • \nOnce blini are cooked place them on a cake rack to cool completely. Dont stack the blini when hot or they flatten.<\/em><\/span>
        <\/div>\n<\/li>\n
      • \nIt may take a couple trial blinis to get the pan at the right heat.\u00a0 You can test a small amount of batter first before committing to covering the whole pan.<\/span>
        <\/div>\n<\/li>\n
      • \nBlini 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.\u00a0<\/span>
        <\/div>\n<\/li>\n<\/ul><\/div><\/div>\n\n
        <\/div>\n
        <\/div><\/path><\/g><\/g><\/svg><\/span> 
        <\/div><\/div>\n
        Keyword <\/span>Event 1, Gluten-free, lemon, White wine<\/span><\/div><\/div>\n
        <\/div><\/div><\/div>\n\n
        \n    
        \"Smoked<\/div>\n<\/div>\n
        Smoked Salmon Mousse<\/h2>\n
        <\/div>\n\n
        <\/div>\n
        A light touch of smoked salmon, velvety texture and brightness of herbs creates a sophisticated topping for all types of canape or as a stand-alone dip.<\/span><\/div>\n
        <\/div>\n\n
        <\/div>\n
        \n\t\n\t\n    \n<\/div>\n
        <\/div>\n
        <\/div><\/path><\/g><\/g><\/g><\/svg><\/span> 
        <\/div><\/div>\n
        Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
        Total Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
        <\/div>\n
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        Equipment
        <\/div><\/h3>
        <\/div>
        • Food processor<\/div><\/li><\/ul><\/div>\n
          Ingredients
          <\/div>  <\/h3>
          • 4<\/span> oz<\/span> smoked salmon<\/span> more or less depending on taste<\/span><\/li>
          • 1-2<\/span> tbsp<\/span> cream<\/span><\/li>
          • 8<\/span> oz<\/span> cream cheese<\/span><\/li>
          • 1\/2<\/span> lemon juiced<\/span><\/li>
          • 1<\/span> tbsp<\/span> fresh dill, chopped<\/span><\/li>
          • 1<\/span> tbsp<\/span> fresh flat parsley, chopped<\/span><\/li>
          • 1<\/span> tbsp<\/span> fresh chives, chopped<\/span><\/li>
          • 1\/4<\/span> tsp<\/span> salt<\/span><\/li>
          • 1\/4 <\/span> tsp<\/span> ground pepper<\/span><\/li><\/ul><\/div><\/div>\n
            Instructions
            <\/div> <\/h3>
            • Place salmon in food processor with standard cutting blade and pulse until a fine paste.<\/span><\/div><\/li>
            • Add herbs and blend until mixed in. Use a spatula to scrape down sides so well mixed.<\/span><\/div><\/li>
            • 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. <\/span><\/div><\/li>
            • Taste test and adjust for more herbs, salt and or pepper to taste at this time.<\/span><\/div><\/li>
            • 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.<\/span><\/div><\/li>
            • 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. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\n
              Notes
              <\/div><\/h3>
                \n
              • 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.)<\/li>\n
              • I’m not a fan of reduce fat cream cheese – but if you must…<\/li>\n
              • Vegetarian alternative<\/strong>: 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.\u00a0<\/li>\n<\/ul><\/div><\/div>\n\n
                <\/div>\n
                <\/div><\/path><\/g><\/g><\/svg><\/span> 
                <\/div><\/div>\n
                Keyword <\/span>Gluten-free, herbs, Smoked salmon, white wine pair<\/span><\/div><\/div>\n
                <\/div><\/div><\/div>\n\n
                \n    
                \"salmon<\/div>\n<\/div>\n
                Salmon Mousse Crunch Blini Assembly<\/h2>\n
                <\/div>\n\n
                <\/div>\n
                Easily construct this layered appetizer. Silky salmon mousse atop a lemon blini with crunchy topping and easy garnish.<\/span><\/div>\n
                <\/div>\n\n
                <\/div>\n
                \n\t\n\t\n    \n<\/div>\n
                <\/div>\n
                <\/div><\/path><\/g><\/g><\/g><\/svg><\/span> 
                <\/div><\/div>\n
                Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
                Total Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
                <\/div>\n
                \n\t
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                Ingredients
                <\/div>  <\/h3>
                • 30<\/span> Prepared Lemon Blinis<\/span><\/li>
                • Prepared Salmon Mousse<\/span><\/li>
                • 30<\/span> Prepared Quick Marinated Cucumber sticks<\/span><\/li>
                • Sour cream<\/span> (or Greek Yogurt, Cr\u00e8me Fraiche)<\/span><\/li>
                • Potato Chips<\/span><\/li>
                • Fresh whole Dill Sprigs<\/span> for garnish<\/span><\/li><\/ul><\/div><\/div>\n
                  Instructions
                  <\/div> <\/h3>
                  • Place blinis on tray.\u00a0Give some room for fingers to pick them up. <\/span><\/div><\/li>
                  • Lightly crush the potato chips to resemble large panko flakes. You want some larger pieces so you get the crunch of it.<\/span><\/div><\/li>
                  • If your salmon mousse is in a large food storage bag (my suggestion) you can warm it up by massaging to make it spreadable.  If in a contain, stir it up and then put it in a  bag.   Push mousse to one corner of bag and clip off a bit of the end to create an opening like a pastry bag.\u00a0 (You can also use a pastry bag, especially if you prefer to use a special tip.)<\/span><\/div><\/li>
                  • Next prepare the sour cream. I like a thick sour cream so I tend to strain it ahead of time. But not necessary. Prepare sour cream by stirring them placing in smaller quart size ziplock bag.   Cut very small opening off corner to enable a small amount to dollop with.\u00a0<\/span><\/div><\/li>
                  • Squeeze salmon mousse to cover inside circle of blini, leaving a small edge around.\u00a0<\/span><\/div><\/li>
                  • Spoon a generous amount of \u00a0potato chip crumbs over top of salmon. You can press it in a bit to ensure it is sticking.<\/span><\/div><\/li>
                  • Squeeze small dollop of sour cream in center on top, should look like a small button.<\/span><\/div><\/li>
                  • Place two small cucumber sticks on top of sour cream. Lay a small bit of lacy dill leaf over top<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n
                    Notes
                    <\/div><\/h3>
                      \n
                    • You’ll want to serve these pretty quick once all the toppers are on – so the chip crumbs stay crunchy.<\/li>\n
                    • Versioning blinis seem endless and fun to try out.\u00a0 One idea I would try with this pairing would be to have a sweet version with sliced strawberries or raspberries on a dollop of cream fraiche or sweetened sour cream.\u00a0<\/li>\n<\/ul><\/div><\/div>\n\n
                      <\/div>\n
                      <\/div><\/path><\/g><\/g><\/svg><\/span> 
                      <\/div><\/div>\n
                      Keyword <\/span>Event 1, Gluten-free, lemon, Smoked salmon, White wine<\/span><\/div><\/div>\n
                      <\/div><\/div><\/div>","protected":false},"author":1,"featured_media":3367,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","tags":[68,69,72,152,70,71,154],"cuisine-recipe-category":[206,257],"cuisine-recipe-course":[208],"cuisine-recipe-cuisine":[],"class_list":["post-81","cuisine-recipe","type-cuisine-recipe","status-publish","has-post-thumbnail","hentry","tag-appetizer","tag-blini","tag-finger-food","tag-gluten-free","tag-recipe","tag-smoked-salmon","tag-white-wine-pairing","cuisine-recipe-category-appetizer","cuisine-recipe-category-white-wine","cuisine-recipe-course-starter"],"yoast_head":"\nSalmon Mousse Crunch Blini - Have Wine, Will Pair<\/title>\n<meta name=\"description\" content=\"A light smoked salmon mousse and potato crunch atop a lemon blini make a beautiful appetizer. 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