Tag Archive: Pancake Recipe3

  1. Smoked Salmon Blini, Dill Crème Fraiche and Caviar by Paul Foster

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    These smoked salmon blinis from chef Paul Foster are perfect as a starter. A savoury fluffy pancake topped with fragrant dill crème fraiche topped with a little caviar for an elegant flourish. Small but truly delicious!

    Recipe Courtesy of Paul Foster owner of Salt Restaurant

    Tips on how to make the perfect pancake click HERE

    Serves: 4

    Preparation Time: 10 minutes

    Cooking Time: 15 minutes


    Equipment


    Ingredients

    Blini Batter:

    • 150g Plain Flour
    • 2 Teaspoon Baking Powder
    • 3 Medium Eggs
    • 60g Milk
    • ½ Teaspoon Salt
    • 100g Clarified Butter (for cooking)

    To serve:

    • 100g sliced Smoked Salmon
    • 1 tub Crème Fraiche
    • Fresh Dill
    • 1 Lemon
    • 1 Tub Caviar

    Cooking Method

    Blini Batter:

    1. In a mixing bowl, sift the flour, baking powder and salt together.
    2. Add the eggs and mix to a smooth paste.
    3. Slowly add the milk and mix to a smooth batter. Use immediately.
    4. Heat a large ProWare non-stick frying pan over a moderate heat and add a small amount of the clarified butter.
    5. Carefully spoon a small amount of batter into the pan to create a small round pancake, (using a piping bag will make a rounder consistent pancake).
    6. Repeat this process around the outside of the pan in a clockwise direction.
    7. After 1-2 minutes of cooking, flip the blini over to continue cooking on the other side for a further 1-2 minutes.
    8. Repeat this process clockwise, starting with the first blini that was spooned into the pan.

    Dill Crème Fraiche

    1. Finely chop the dill.
    2. Place the Crème Fraiche into a mixing bowl and start to whip.
    3. Add a pinch of salt and a squeeze of lemon juice to taste.
    4. Add the chopped dill and return to the fridge for an hour before use.

    To serve:

    Tear a good slice of smoked salmon and place on top of the Blini, spoon on a generous amount of crème fraiche and a generous amount of Caviar. Garnish with a picked sprig of Dill and serve.