For your Christmas aperitifs, prepare these festive salmon blinis. This easy appetizer bite recipe can be made with any salmon, fish roe, and can be enhanced with classic or flavored tarama. In short, a “basic” recipe to endlessly adapt for your holiday meals.
Preparation: 30 minutes • Cooking: 15 minutes • Rest: 30 minutes
Ingredients for 6 people
- 4–6 slices of wild salmon
- 25 cl raw crème fraîche
- ½ bunch of dill
- 125 g wild salmon roe
For the blinis
- 60 g buckwheat flour
- 100 g wheat flour
- 4 g fresh yeast
- 20 cl milk
- 1 egg yolk + 2 egg whites
- 30 g salted butter
- 20 cl whipped cream
- Pinch of salt
- 1 tsp brown sugar (optional)
Method
For the blini batter
- Whip the very cold liquid cream (tip: chill 15 min in freezer) into whipped cream. Keep 100 g for later and refrigerate.
- Melt the butter. Meanwhile, dissolve the yeast in a few spoons of lukewarm water.
- In a bowl, whisk together milk, flours, yolk, melted butter, and whipped cream.
- Beat egg whites until stiff peaks form and gently fold into previous mixture with a spatula.
- Let rest 40 minutes in the fridge.
- In a hot pan with a knob of butter, make small rounds of blini batter.
- Cook 3 minutes on the first side, flip, then cook 1 minute.
- Drain on absorbent paper.
For the dill cream
- Finely chop dill. Zest the lime and squeeze half of it.
- Mix dill, zest, juice, and crème fraîche. Keep chilled.
For plating
- Spread a little cream on the blinis, add sliced wild salmon and some salmon roe. Garnish with herbs or edible flowers.
- Serve immediately.
Organizing tip
To stay organized during the holidays, prepare the blinis in advance and freeze until the day of serving.
Photography: Aimery Chemin • Culinary styling: Coralie Ferreira
