Smoked Salmon on Blini


smoked salmon recipe

Servings: 16 portions

Prep Time: 1 hour


  • 8 oz. smoked salmon, sliced in ½-oz. portions
  • 1 hard-boiled egg, yoke and white minced separately
  • 1 Maui onion, minced
  • 1 Tbsp. capers, drained of brine
  • 1 Tbsp. balsamic syrup*
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. butter
  • microgreens for garnish

*Bring 1 oz. or more of balsamic vinegar to boil, lower heat and simmer till reduced to one third original volume. Keep leftover syrup for dressing watermelon-feta salad, strawberries, etc.

Mascarpone-Crème Fraîche  

  • ¼ c. mascarpone**
  • ¼ c. crème fraîche**
  • ½ fresh lemon, squeezed & seeds removed
  • salt & pepper to taste

** Available on Maui at Rimfire Imports and Whole Foods Market


  • ½ c. Yukon Gold potatoes, peeled, boiled, mashed & cooled
  • ½ c. flour
  • 1 egg
  • ¼ c. milk
  • 1 tsp. baking powder
  • 1 Tbsp. chives, chopped
  • salt & pepper to taste

Method: For the mascarpone-crème fraîche, whisk all ingredients together in a bowl. Set aside.

For the blinis, blend all ingredients together in a bowl. In a 10” skillet, heat butter with 1 tablespoon olive oil over medium heat. Using either a spoon or piping bag, place the blini mixture in the pan in silver-dollar-sized portions. When the edges start to bubble, flip over, cooking the blini about 30 seconds on each side. Blot on paper towels.

Plate: Place blinis on a platter. Place the smoked salmon on top of the blini like a rosette. Add a dollop of the mascarpone-crème fraîche mixture in the center of the rosette. Sprinkle onion, egg white, egg yolk and capers on top of the salmon. Drizzle balsamic syrup and extra virgin olive oil on top of the salmon and platter. Garnish with microgreens.


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