Smoked Salmon Blini with Caviar, Crème Fraîche & Dill
Makes about 40 canapés
For the blini:
1 lb Yukon Gold potatoes, peeled and quartered
2 tbsp flour
1 tbsp crème fraîche
2 large eggs
1 large egg yolk
1 to 2 tbsp whole milk
salt & white pepper
For the garnish:
3 oz of black caviar or salmon roe
1 lb of smoked salmon
1/2 cup crème fraîche
Fresh dill, for garnish
To make the blini, bring the potatoes to a boil in a pot of salted water and simmer until cooked. Drain the potatoes and while they're still hot, press through a potato ricer. Place the potatoes in a mixing bowl and using a fork, quickly work in the flour, then add the crème fraîche and mix well. Add the eggs one at a time while mixing. Season with salt and white pepper. The batter should resemble a thick pancake-like batter.
Preheat a nonstick pan over medium-high and allow it to heat up thoroughly. Spoon 2 teaspoons of the batter into the hot pan, about the size of a 'loonie one dollar coin', and cook until the bottom is golden brown, about 2-3 minutes. Flip and cook one more minute. Remove to a baking sheet and keep warm in a low oven while you cook the remaining blini.
To serve, top each blini with a folded sliver of smoked salmon, a dollop of crème fraîche and a teaspoon of caviar. Garnish with a sprig of dill and serve immediately. Heaven!
COOK'S NOTE: Making blini can be speeded up by using leftover mashed potatoes!