Best Hiziki Caviar With Cornmeal Blini Recipes

Buckwheat Blini image

Provided by Food Network

Time 2h10m

Yield 24 blini

Number Of Ingredients 16

2/3 cup milk
1 tablespoon unsalted butter, plus 1/4 cup clarified butter (see Cook's Note****)
3/4 cup buckwheat flour
2 1/2 teaspoons sugar
1/4 teaspoon fine salt
1 teaspoon dry active yeast
1 tablespoon lukewarm water, about 100 to 115 degrees F, (see Cook's Note*)
1 egg, separated
Herbed Smoked Salmon Cream Cheese, recipe follows, (see Cook's Note***)
Caviar, to top blini (optional)
Fresh dill, to garnish blini
1 cup cream cheese, softened
3 teaspoons finely chopped fresh dill
1 teaspoon lemon juice
2 teaspoons finely chopped lemon zest
2 slices smoked salmon, finely diced (about 4 ounces)

Steps:

Over medium-high heat, bring the milk and butter to just below a boil. Cool until lukewarm.
Combine the buckwheat flour, sugar, and salt. Set aside.
In a separate small bowl, combine the yeast and lukewarm water. Allow the yeast to activate for 5 minutes in a warm place (see Cook's Note*).
In a large bowl, beat the egg yolk until light yellow. Drizzle the milk and butter mixture slowly into the yolk while whisking. Add the dry ingredients and stir to combine. Cover tightly with plastic wrap and put in a warm place until doubled in size.
Whisk the egg white until soft peaks form. Fold the egg white into the batter. Cover the batter again and allow it to regain its original volume, about 10 to 15 minutes.
Preheat a skillet and lightly brush it with the clarified butter. Spoon 1 tablespoon portions of the batter into the skillet (see Cook's Note**). Lightly brown on both sides.
Spoon 1 teaspoon of the smoked salmon cream cheese mixture over a blini. Garnish with fresh dill and serve.
In a medium bowl cream together the cream cheese, dill, lemon juice, and lemon zest. Gently fold in the smoked salmon.

Sevruga Caviar with Dal Blinis image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 6

1 cup urad dal, well washed all drained
Cold water to cover dal
Coarse salt, to taste
3 tablespoons peanut oil (approximately)
6 ounces sevruga caviar or other fine caviar or other fine quality caviar
18 small chive points

Steps:

Put the urad dal in a deep bowl with cold water to cover dal by about 3 inches. Using the palms of your hands, rub the dal to split them apart. Allow them to soak for at least 8 hours. Drain well, reserving about half of the soaking water. Place the dal and half of the water into a food processor fitted with the metal blade. Process until very thick and smooth, adding additional soaking water as necessary. Add salt. Pour 1 tablespoon of the oil in a nonstick griddle over medium heat, tilting the pan so the oil covers the entire bottom. When hot, pour spoonfuls of dal butter onto the griddle to make round blinis 2 1/2 inches in diameter. Do not crowd the pan. Cook for about 1 minute, or until the batter is set and the bottom is lightly browned. Turn the blinis and cook for an additional minute, or until they are cooked through. Remove from the griddle, place on a warm plate, and loosely tent with foil to keep warm. Continue to grease the griddle and cook the blinis until you have 18. Place 3 blinis, slightly overlapping, on 6 small plates. Place a spoonful of caviar in the center of each blini. Place a chive point into each mound of caviar and serve.