Rye Blini With Smoked Salmon & Fennel Slaw
Plastic wrap or foil will cause condensation, so we like to create a paper towel tented plate for the blini to go in once they come off the skillet. We will then cover them with a clean kitchen towel to keep them warm until ready to serve.
Makes: 20-30 blini
- 3 tablespoons apple cider vinegar
- 2 teaspoons granulated sugar
- ¼ teaspoons kosher salt
- ¼ teaspoon dried dill
- 1 small fennel bulb, grated
- ½ tablespoon fennel fronds, chopped
Horseradish Crème Fraiche
- 3 tablespoons crème fraiche or sour cream
- 1 tablespoon prepared horseradish, drained well
- ⅔ cup all-purpose flour
- ½ cup rye flour
- 1 teaspoon kosher salt
- 1 cup whole milk, warm (95-100F)
- 1 teaspoon rapid rise yeast
- 2 tablespoons unsalted butter, melted
- 1 large egg, separated, yolk slightly beaten, reserve egg white
- 1 teaspoon unsalted butter
- 1 jar Dear North Savory Fireweed Smoked Salmon, gently forked apart
- ½ cup sliced almonds, toasted
Make the fennel slaw: Stir the vinegar, sugar, salt and dill together in a bowl until dissolved. Cut the fennel bulb in half and remove the core. Grate the fennel on the large holed side of a cheese grater. Stir the grated fennel into the dressing to combine. Macerate for 30 minutes.
Make the horseradish crème fraiche: Combine the crème fraiche or sour cream with the drained prepared horseradish. Make sure to drain it well until it’s almost dry so the final sauce will have some structure and not be runny.
Make the blini: Combine the all-purpose flour, rye flour, and salt in a bowl. Mix warm milk in a measuring cup with yeast. Stir together and set aside for 10 minutes to bloom. Once the yeast has bloomed, stir in the slightly beaten egg yolk and melted butter. Add the yeasted milk to the bowl of flour. Whip the reserved egg white into a soft peak. Fold the egg white into the batter. Pour the batter into a pastry bag or gallon-sized zip-seal bag. Making blini is just like making tiny pancakes.
Place a plate with a paper towel tent covering it near the stovetop. Place a nonstick skillet over medium heat. Bring the pastry bag or zip-seal bag over to the skillet. Snip off ½-inch off one corner of the zip-seal bag. Add the remaining teaspoon of butter to the skillet. Once it starts to bubble, swirl it around the pan. Start squeezing the batter from the pastry bag into a little bit bigger than quarter-sized coins. Squeeze out only the number of blini you can control at a time. Once the edges form and look cooked or the batter takes on a cake-like appearance, lift up the blini edge slightly and check to see if they are golden brown, about 2 minutes depending on skillet temperature, flip the blini over and cook for another minute or less. Remove the blini from the skillet and place on the tented plate. Cover your blini with a clean kitchen towel and keep them in a warm area. Repeat the process until the batter is used up.
Assemble the blini: Place a dollop of the horseradish crème fraiche on top of one of the blini. Place a 1-inch piece of smoked salmon on top of the crème fraiche. Take a pinch of fennel slaw to crown the salmon. Add a few slices of almond onto the fennel slaw. Garnish with a fresh fennel sprig. Continue assembling the blini until the toppings are used up. Serve immediately.