Yield: 6 Servings
|1 tablespoon||Olive oil|
|½ cup||Light beer|
|Salt and pepper to taste|
|¼ pounds||Smoked salmon, sliced thin and rolled|
|½ cup||Creme fraiche|
|Fresh chive sprigs|
Source: Old Mill Inn, Spring Lake Heights, NJ Preparation: In a medium size bowl combine the cornmeal, the oil, the beer and the salt and pepper to taste. Whisk the ingredients until well incorporated. In a second bowl, beat the egg whites until it forms soft peaks. Fold ¼ of the egg white mixture into the cornmeal mixture until incorporated. Fold the rest of the egg whites into the cornmeal blend until uniform.
In a large skillet over medium heat melt 1 tablespoon of the butter. Drop several large spoonfuls (to make a 2" size pancake) of the cornmeal batter into the skillet. Cook until the cakes bubble (about 2 minutes), turn and cook until they are browned and crispy. Repeat the process making several batches, using additional butter as needed. Do not crowd the skillet.
Remove the blini and allow to drain and dry on paper towels.
Place the blini on a large serving tray. Top each blini with a dollop of creme fraiche and a roll of smoked salmon. Garnish each with a sprig of fresh chive.
Posted to JEWISH-FOOD digest V96 #111 From: alyson@...
Date: Fri, 27 Dec 1996 12:44:52 -0500