Recipes

Serving up salmon, with buckwheat blinis

SALMON blinis have long been considered a posh way of serving smoked salmon, and are often a dish you would only find in a restaurant.  However, this yeast based pancake is actually very simple to make.

The focus for this recipe will be the flavours of the buckwheat flour and acidic cream fraiche, which brings out the smokiness of the salmon. Traditionally the dish is served with caviar. However I have added my own touch of caramelized spiced walnuts which is kinder on the bank balance. Freshly shaved radishes and crisp celery sticks create a perfect sharing platter.

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Cold Smoked Salmon with Buckwheat Blinis, Cream Fraiche and Spiced Walnuts Recipe

Recipe rating: 5.0 from 4 votes
Recipe by Chris Arkadieff Course: StarterCuisine: BritishDifficulty: Easy
Servings

4

servings
Prep time

1

hour
Cooking time

10

minutes
Total time

1

hour

10

minutes

The perfect salmon starter to impress your party guests.

Ingredients

  • Blinis

  • 55 g buckwheat flour

  • 140 g strong white flour

  • ¾ tsp table salt

  • 7 g dried yeast

  • 165 ml cream fraiche

  • 190 ml whole milk

  • 2 large eggs separated

  • 40 g butter

  • Spiced walnuts

  • 4 tsp honey

  • ½ tsp cayenne pepper

  • 120 g roasted walnuts

  • Pinch of salt

  • To serve

  • 2 small radishes thinly sliced

  • 3 sticks of celery

Directions

  • Take a large bowl and sift in the buckwheat flour, plain flour and salt. Add the yeast.
  • Lightly heat the milk and cream fraiche together to a temperature of 32 degrees.
  • Add the egg yolks to the milk mixture and whisk well. Add to the flour mixture.
  • Whisk well until a thick batter is formed.
  • Cover the bowl with clingfilm and pierce a few holes.  Place the bowl in a warm area of the house for one hour.
  • Whisk the egg whites to stiff peaks and fold into the batter.
  • Place the smallest non-stick pan you have on a medium heat. Add a few small knobs of butter.
  • Once the butter is melted add a tablespoon of batter to the pan.  Allow the blinis to cook for 1 minute and then add a small spoonful on top of the first blini. This will give your blinis body that will settle once cooked.
  • Turn the blinis after 2 minutes. Cook for 1 minute further.
  • Remove from the pan and place on a wire rack to cool.
  • Spiced walnuts
  • Take a small pan and add the honey. Heat gently until the honey becomes runny and add the walnuts.
  • Add the cayenne pepper, salt and mix well.
  • Remove and place on a plate to cool.
  • Arrange the blinis, salmon and compliments on a large board for serving. Enjoy.

Chris Arkadieff

Chris Arkadieff was born and raised in Australia where he gathered his first cooking experiences and won an Ansett “Best Apprentice Chef of the Year ” award. He was cooking on the exclusive Hayman Island in Australia, voted number two resort in the world, later he worked in Italy and did two stages in New York. He moved to London in 1999 to start working with Gordon Ramsay Group. After working first as sous chef and then head chef in London, he was in 2014 sent to Hong Kong to become the head chef for Gordon Ramsay’s group there. He is now head chef of the Strand Dining Rooms. He is also chef contributor to one of Prague’s leading food specialists Roman Vanek who wrote also a best selling cook book.

Published by
Chris Arkadieff
Tags: SB001
2 September 2020 12:41 PM