Heart-Shaped Blini with Smoked Salmon and Lemon Caper Sour Cream Recipe

Heart-Shaped Blini with Smoked Salmon and Lemon Caper Sour Cream picture

Summary

CuisineCourse

Recipe Story

Our ultra-creamy sour cream mixed with capers and zesty lemon adds the perfect touch to these savory appetizer bites. Make the batter a day ahead, or go a step further and make the blinis a day ahead, refrigerate and reheat on a baking sheet in a 300°F oven until warm. Got some gluten-free guests? Simply substitute your favorite gluten-free all-purpose baking flour blend and one teaspoon xanthan gum for the all-purpose flour. Buckwheat is gluten free. Be sure to have a thermometer on hand to assure the proper water and milk temperature. Makes about 36 heart-shaped blini (3 per serving)

Ingredients

For blini batter
 Active dry yeast1 Teaspoon
 Sugar1⁄2 Teaspoon
 Warm water2 Tablespoon (110 to 115 Degree F)
 Warm milk1 Cup (16 tbs) (soy, rice or dairy milk 110 to 115 Degree F)
 All purpose flour1 1⁄4 Cup (20 tbs)
 Buckwheat flour1⁄2 Cup (8 tbs)
 Salt1 Teaspoon
 Redwood hill farm plain kefir1⁄2 Cup (8 tbs)
 Melted butter/Earth balance buttery spread6 Tablespoon (use 1/4 cup for cooking)
 Eggs2 Large, separated
For lemon caper sour cream
 Sour cream12 Ounce (1 container Green Valley Organics)
 Garlic1 Clove (5 gm), pressed or finely minced to make 1 teaspoon
 Fresh lemon juice3 Tablespoon
 Lemon zest2 Tablespoon (fresh)
 Chopped fresh dill2 Tablespoon (plus more for garnish)
 Finely chopped red onion2 Tablespoon
 Chopped capers1⁄4 Cup (4 tbs) (plus more for garnish)
 Salt To Taste
 Freshly cracked black pepper To Taste
 Thinly sliced smoked salmon1⁄2 Pound, cut into 36 bite size pieces

Nutrition Facts

Serving size: Complete recipe

Calories 2779 Calories from Fat 1539

% Daily Value*

Total Fat 175 g268.5%

Saturated Fat 95.5 g477.7%

Trans Fat 0 g

Cholesterol 868.1 mg

Sodium 4905.4 mg204.4%

Total Carbohydrates 215 g71.7%

Dietary Fiber 16.5 g66.1%

Sugars 33.5 g

Protein 102 g203.6%

Vitamin A 149.3% Vitamin C 154.1%

Calcium 101.9% Iron 98.3%

*Based on a 2000 Calorie diet

Directions

1. Stir together yeast, sugar and water in a large bowl to dissolve. Stir in milk and let stand 5 to 7 minutes, until frothy.
2. Sift flours and salt in to a separate bowl. Whisk in yeast mixture, then whisk in Redwood Hill Farm Plain Kefir, melted butter and egg yolks. Cover the bowl tightly with plastic wrap, set in a warm place and allow to rise for one hour.
3. Beat egg whites until soft peaks form. Fold into batter,cover with plastic wrap and allow to rise 30 minutes longer. The batter should be bubbly.
4. While the batter rises, whisk together sour cream, garlic, lemon juice, lemon zest, dill, onion and capers in a small bowl. Adjust seasonings and add salt and pepper to taste. Cover and refrigerate until ready to use.
5. Heat a skillet over medium heat. Place batter in a squeeze bottle using a funnel. Add a tablespoon of melted buttery spread and swirl the pan to coat evenly.
6. Squeeze the batter into the outline of a heart and fill in the heart outline with batter. Cook about1 to 2 minutes, until bubbles appear, flip and cook 30 seconds longer.
7. Place cooked blini on aparchment-lined baking sheet and keep warm in a 200°F oven until ready to serve. Serve topped with smoked salmon and a dollop of Lemon Caper Sour Cream.

Chef’s Make-Ahead Tip:
To freeze blini, place parchment paper between each blini, wrap in plastic wrap and foil. To reheat, arrange blini on a parchment-lined baking sheet and warm in a 300°F oven for 10 to 12 minutes.

PER SERVING (3 blinis): 192 CAL; 8G PROT; 10G TOTAL FAT (6G SAT. FAT); 16G CARB; 55MG CHOL; 324MG SOD; 1G FIBER; 2G SUGARS

This recipe was contributed by Green Valley Organics. To learn more about Green Valley Organics or where you can buy their products visit www.greenvalleylactosefree.com.
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