Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz All-purpose flour

  2. 3 tablespoons 45ml Buckwheat flour

  3. 1 Active dry yeast

  4. 1 1/2 tablespoons 22ml Sugar

  5. 2 1/2 cups 592ml Warm milk - (105 to 115 deg)

  6. 3 Eggs - separated

  7. 3 tablespoons 45ml Melted butter

  8. 3 tablespoons 45ml Sour cream

  9. 1/2 tablespoon 7 1/2ml Salt Vegetable oil - for brushing griddle Salmon Burgers

  10. 1 1/2 lbs 681g / 24oz Skinless salmon

  11. 1/2 lb 227g / 8oz Skinless smoked salmon

  12. 4 tablespoons 60ml Snipped chives

  13. 1 tablespoon 15ml Lemon juice

  14. 2 teaspoons 10ml Extra-virgin olive oil

  15. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  16. 1 Salt Nonstick cooking spray - for spraying patties Dill mustard - for serving

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 degrees), turning once two-thirds through grilling time. To make the appetizers, top each blini with a smoked salmon burger and a dollop of dill mustard. This recipe yields 16 servings. Wine Recommendation: Don't hold back; try a brut sparkling wine from Napa. You'll love what the golden bubbles do for the salmon.


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