Baby Dill Salmon Blini Recipe

Serves: 20 pieces

4 oz smoked salmon
1 carton crème fraiche
1 cup Stonewall Farmhouse Pancake and Waffle Mix
1 egg
3 tbsp butter, melted
1/2 cup milk
1/4 cup water
1 tbsp dried dill
1/3 cup chopped fresh dill plus some for garnish
chopped small shallot
1 tsp horseradish
2 tbsp shallot mustard
zest of one lemon
chives for garnish

For Pancakes:
In a medium bowl, blend pancake mix, egg, milk, water, 1/2 the chopped shallot, dried dill, half the lemon zest and 2 tbsp of the melted butter with a wire whisk.  Heat a nonstick pan on medium heat with 1/2 tsp of butter.  Put the batter in a squeeze bottle and squirt silver dollar-sized circles into the heated pan.  When large bubbles appear on the surface of each Blini, turn and cook 2-3 more minutes. Remove from heat and cool. These may be made ahead and frozen a month in advance.

For Salmon:

Place salmon on a cutting board. With a sharp knife cut salmon into small dice.
Mix in the remaining chopped shallot and set aside. 

For Sauce:

Mix crème fraiche, chopped fresh dill lemon zest, Stonewall Kitchen Champagne Shallot Mustard and horseradish.

For Assembly:

Place Blini on a serving platter. Mix 2 tbsp of the crème fraiche mustard mixture into the salmon. Place 1 tbsp of the salmon mixture on each Blini. Drizzle additional sauce over the top. Garnish with fresh dill and chives.

Copyright Stonewall Kitchen

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