Salmon blinis and dill whipped cream

I'm sure that these salmon and dill chantilly blinis will become your star appetizer . It's a recipe that meets the three main requirements for success: it's very easy to prepare, it's ready in no time and its result is excellent. In addition, by just varying the ingredients, you'll have a wildcard recipe with which to vary and surprise at home or your guests.

To make it a success (and I can assure you that it is impossible for it not to be), you just have to remember the day before to put a sprig of chopped fresh dill in the cream for the Chantilly cream. This way, the fatty particles in the cream will absorb and fix the aromas of the dill and the result will be much more aromatic.

And once you have the dough, to have the blinis ready in the blink of an eye , there's nothing better than cooking them in the De Buyer Mineral B 16-piece cast iron blini pan . Its 16 small holes are ideal for preparing 16 blinis in one go, with a perfect shape and just the right amount of browning. So fast and efficient!

Blini pan

IMPORTANT: We make small, bite-sized blinis, ideal for an appetizer, snack or accompaniment. But if you prefer, you can make medium-sized blinis using the same recipe: simply measure out a little more batter into the medium-sized blini or pancake pans (you can use the De Buyer individual blini pan or the 3-cavity pan ), to serve the blinis as a first course or as a more generous appetizer.

Shall we go with the recipe?

Ingredients

For the blini dough:

• 1 egg (separate yolk and white)
• 125 g of flour
• 150 ml of milk
• 7 g of sugar
• 1 pinch of salt
• 30g unsalted butter, melted (plus a little extra for greasing the pan)
• 7 g sunflower oil or mild olive oil
• 2 g of dry bakery yeast

For the chantilly cream:

• A sprig of fresh dill
• 50 g of liquid cream (minimum 30% mg)
• Salt and pepper

For final assembly:

• 2 slices of smoked salmon

Elaboration

To make the chantilly cream:

1. The day before, add the chopped sprig of fresh dill to the 50 g of cream and store in the refrigerator in an airtight container.
2. The next day, before making the blinis, strain the cream to remove the chopped dill.
3. Add a pinch of salt and pepper to the cream and beat it slowly in a very cold bowl until it is whipped, but not too firm. You can do this with the mixer at low speed.
4. Reserve the chantilly cream in a pastry bag with a curly nozzle in the refrigerator until ready to assemble the blinis.

To prepare the blinis:

1. Dissolve the yeast in a little milk. Once dissolved, add the rest of the milk and let it rest for 15 minutes.
2. In a bowl, put the flour, sugar, pinch of salt and oil and mix with a whisk until the ingredients are combined.
3. Add the melted butter and egg yolk, reserving the egg white in a separate bowl.
4. Add the milk mixed with the yeast, stir until combined and let the mixture rest for 30 minutes.
5. Meanwhile, beat the egg white with a whisk until it begins to firm up and forms a bird's beak.
6. Add the egg white to the mixture with the rest of the ingredients. Do this gently with a spatula and set the mixture aside.
7. Heat the De Buyer Mineral B 16-piece cast iron blini pan over medium/low heat.
8. Grease each cavity with a little butter and pour portions of dough into each one.
9. When bubbles appear on the blinis, turn them over and let them finish cooking for about 1 minute.

Mounting:

1. Cut the salmon slices into pieces.
2. Arrange the blinis on a tray and make a rosette of whipped cream in the centre of each blini.
3. Now place the salmon pieces on the whipped cream, with a little grace.
4. Decorate with a sprig of dill on top of the Chantilly rosette.
5. Place the tray in the refrigerator for a few minutes before serving.

Grades

• To put the blini batter into each cavity of the pan, you can use a few spoons or place the batter in a pastry bag and pipe a little batter into each cavity. You can also use the Le Tube De Buyer pressure gun , using the regulator so that the amount of batter is always the same.
• As you can see, this recipe can be a perfect "staple" in your appetizers list. By simply replacing the cream with cream cheese, adding different aromatic herbs, putting anchovies or cod or some gherkins instead of salmon, you have different and also delicious blinis.