RECIPES

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HEART-SHAPED BLINI WITH SMOKED SALMON AND LEMON CAPER SOUR CREAM

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:

Blini Batter:
1 tsp. active dry yeast
1/2 tsp. sugar
2 Tbs. warm water (110°F to 115°F)
1 cup warm soy, rice or dairy milk (110°F to 115°F)
1 1/4 cup all-purpose flour
1/2 cup buckwheat flour
1 tsp. salt
1/2 cup Redwood Hill Farm Plain Kefir
2 Tbs. melted butter or Earth Balance Buttery Spread, plus 1/4 cup for cooking
2 large eggs, separated

Lemon Caper Sour Cream:
1 (12-oz) container Green Valley Organics Sour Cream
1 clove garlic, pressed or finely minced (1 tsp.)
3 Tbs. fresh lemon juice
2 Tbs. fresh lemon zest
2 Tbs. chopped fresh dill, plus more for garnish
2 Tbs. finely chopped red onion
1/4 cup capers, chopped, plus more for garnish
Salt and fresh cracked black pepper, to taste

1/2 lb. thinly sliced smoked salmon, cut into 36 bite-size pieces

Directions:

Stir together yeast, sugar and water in a large bowl to dissolve. Stir in milk and let stand 5 to 7 minutes, until frothy.

Sift flours and salt into 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.

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.

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.

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.

Squeeze the batter into the outline of a heart and fill in the heart outline with batter. Cook about 1 to 2 minutes, until bubbles appear, flip and cook 30 seconds longer.

Place cooked blini on a parchment-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