Best Poi Blini With Smoked Salmon Lomi Lomi And Dill Creme Fraiche Recipes

Blinis with Creme Fraiche and Smoked Salmon image

Provided by Ina Garten

Yield 20 pancakes

Number Of Ingredients 4

20 store-bought blinis
1/2 pound Norwegian smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill, for garnish

Steps:

Preheat the oven to 350 degrees F.
Place the blinis on a sheet pan covered with parchment paper and heat in the oven for 5 minutes. Allow to cool.
Top each blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

Blini With Smoked Salmon image

Provided by Manami

Categories Breakfast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

8 tablespoons butter
1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 extra-large egg
3/4 cup milk
2 tablespoons milk
1/2 lb smoked salmon, thinly sliced
1/4 cup creme fraiche
fresh dill, for garnish
salmon black caviar, for garnish (roe)

Steps:

In a small saucepan, clarify butter by simmering over low heat. Set aside, allowing milk solids to sink to bottom. Pour off clear yellow liquid & reserve; discard white sediment.
Whisk together flours, baking powder, salt, egg, milk and 1 Tablespoon clarified butter until smooth.
Heat 2 Tablespoons clarified butter in a small skillet and drop batter in 1 Tablespoon at a time.
Cook on medium-low heat until bubbles form on top side of blini, about 2 minutes. Flip and cook until golden brown.
Repeat with remaining batter.
Place 1 piece of smoked salmon on top of each of the blini.
Add a dollop of creme fariche, a dill sprig and a sprinkling of salmon caviar, if desired.
Serve immediately.

Nutrition Facts : Calories 162.1, Fat 11.6, SaturatedFat 6.8, Cholesterol 54.4, Sodium 332.6, Carbohydrate 8.7, Fiber 0.5, Sugar 0.1, Protein 6

Smoked Salmon and Dill Blinis image

Provided by Sydney Mike

Categories Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup buckwheat flour
1 cup all-purpose flour
1 pinch salt
1 tablespoon fast rise yeast
2 eggs
1 1/2 cups milk, warm
2 tablespoons unsalted butter, melted
2/3 cup creme fraiche
3 tablespoons fresh dill, chopped
8 ounces smoked salmon, thinly sliced

Steps:

In large bowl, mix together buckwheat & all-purpose flour with salt.
Sprinkle in yeast & mix well.
Separate yolk & white of ONE egg, then set white aside, reserved.
Whisk together remaining whole egg AND yolk of first egg, along with warm milk & 1 tablespoon melted butter.
Pour egg mixture onto flour mixture & beat well to form smooth batter. Cover with plastic wrap & let rise in warm place 1-2 hours.
In large bowl, whisk reserved egg white until stiff peaks form, then gently fold into batter.
Preheat heavy-bottom frying pan or griddle & brush with melted butter.
Drop tablespoons of batter onto pan, spacing well apart, & cook about 40 seconds, until bubbles appear on the surface.
Flip over the blinis & cook for 30 seconds on other side.
Wrap blinis in foil & keep warm in low-temperature oven. Repeat with remaining mixture, buttering pan each time.
Combine creme fraiche & dill.
Serve blinis topped with salmon & dollop of cream.

Nutrition Facts : Calories 576.7, Fat 30.2, SaturatedFat 16.5, Cholesterol 202, Sodium 611.3, Carbohydrate 51.8, Fiber 4.5, Sugar 1.1, Protein 26.2

Poi Blini with Smoked Salmon

Provided by Food Network

Categories appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 22

1 1/2 cups creme fraiche
6 tablespoons lemon juice
3/4 cup chopped shallots
1/2 cup chopped fresh dill
1 1/2 tablespoons salt
1/2 tablespoon black pepper
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh thyme
3/4 cup buttermilk
1/4 cup milk
1 egg, lightly beaten
1/4 cup melted unsalted butter
1/2 cup peeled, steamed, and mashed taro root
2 ounces thinly sliced smoked salmon
3 tablespoons ikura (salmon roe)
3 tablespoons daikon sprouts
3 tablespoons micro greens (tiny mixed salad greens)
Extra-virgin olive oil

Steps:

First, make the Dill Creme Fraiche. In a non-reactive mixing bowl, stir together all the ingredients. Cover with plastic wrap and chill in the refrigerator for 2 hours.
For the Poi Blini, in a mixing bowl, stir together the flour, baking powder, salt, and fresh herbs. Stir in the buttermilk, milk, and egg. Fold in the melted butter and the mashed taro. Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 1 hour.
To make the blini, heat a nonstick griddle or skillet over medium heat. Spoon the batter onto the griddle 2 tablespoons at a time to form 3-inch pancakes and cook them until golden, 1 to 2 minutes per side, flipping them over when bubbles appear on the top. You should have a total of 16 blini.
Put 2 poi blini on each serving plate. Spread them with the creme fraiche. Drape smoked salmon over each blini. Garnish with ikura, daikon sprouts, and micro greens, then drizzle lightly with olive oil. Serve immediately.