Smoked Salmon One-Bite Burgers on Blini
Ingredients
- Blini:
- 2 C. all-purpose flour
- 3 Tbs. buckwheat flour
- 1 pkg. active dry yeast
- 1 1/2 Tbs. sugar
- 2 1/2 C. warm milk
- 3 eggs, separated
- 3 Tbs. melted butter
- 3 Tbs. sour cream
- 1/2 Tbs. salt
- Vegetable oil for brushing griddle
- Salmon burgers:
- 1 1/2 lb. skinless salmon
- 1/2 lb. skinless smoked salmon
- 4 Tbs. snipped chives
- 1 Tbs. lemon juice
- 2 tsp. extra-virgin olive oil
- 1/2 tsp. freshly ground black pepper
- Pinch salt
- Nonstick cooking spray for spraying patties
- Dill mustard
Directions
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 Tbs. 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 10-15 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 4-5 minutes for medium, turning once 2/3 through grilling time. To assemble the appetizers, top each blini with a smoked salmon burger and a dollop of dill mustard.
Tip: For a quick additional appetizer, you can top any extra blini with sour cream and caviar or sour cream and fruit preserves
Yield: 16 servings
