Thanksgiving is my favorite holiday. I love fall in New England and an extra long weekend to enjoy it. I love getting together with family and friends, drinking a little too much wine, and eating way too much food. I love cozy fires and cooking for days. I love turkey, gravy, mashed potatoes - all of it. There's only one problem, by time we carve the turkey, I've already filled up on delicious and decadent appetizers.
This year, my parents are hosting Thanksgiving in Chatham (I can't wait). I've decided my contribution to the meal will be nice, light appetizers to fill a gap but not a hole before the main meal. We will be on the water so it seems fitting to lean into the oceans offerings, seafood. I'm preparing oysters on the half shell and smoked salmon blinis.
I'm excited to share my favorite blini recipe with you below and would like to note that Champagne is the perfect aperitif to pair with these little delights. Pop the bubbly and enjoy! Happy Thanksgiving!
Smoked Salmon Blini
1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon salt
3/4 cup plus 2 tablespoons milk
1 tablespoon butter, melted
1/2 lb smoked salmon, thinly sliced
Olive oil or preferred oil for pan
1. In a large bowl mix buckwheat flour, all-purpose flour, baking powder, and salt. Set aside.
2. In a separate bowl, whisk together milk, egg, and butter.
3. Pour liquid mixture into flour mixture and combine until the batter has a smooth and even consistency.
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4. Heat a sauté pan over medium heat. Drizzle in 1 tablespoon of oil (continue to add more oil between each round of cooking). Pour in batter 1 tablespoon at a time to create small pancakes. When bubbles form in the batter, starting with the edges, use a spatula to flip the pancakes and cook the opposite side for 1-2 minutes. When cooked through, remove pancakes and set on wire rack to cool.
TIP: Personally, I like my blinis to have a nice golden-crisp surface on both sides.
5. Repeat step #4 until all the batter is used.
6. When all the blinis have come to room temperature, top with thin slices of smoked salmon, crème fraîche, and a sprig of dill.
7. Sprinkle with sea salt and cracked pepper.
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Original recipe from the one and only, Ina Garten.