Mini Salmon Burgers on Blini  

For the salmon burgers:

1-1/2 pounds skinless canned or fresh salmon
1/2 pound skinless smoked salmon
4 tablespoons snipped chives
1 tablespoon lemon juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
Pinch salt
Non-stick cooking spray for spraying patties
Dill mustard

To make the salmon burgers: Cut the fresh and smoked salmon into very small pieces. In a blender or food processor, pulse together, in batches, about 10 to 15 seconds each, until blended. Combine ground salmon, chives, lemon juice, olive oil, pepper, and salt; mix lightly.

Line a tray with waxed paper and spray lightly with cooking spray. Shape salmon mixture into 32 two-inch diameter patties and place on waxed paper. Spray tops of burgers with cooking spray. Cover with waxed paper and place in refrigerator for 5 minutes.

Use a spatula to transfer and arrange patties carefully on cooking grate. Grill 4 to 5 minutes for medium (160°F/60°C), turning once two-thirds through grilling time.

For the blini:

2 cups all-purpose flour
3 tablespoons buckwheat flour
1 package active dry yeast
1-1/2 tablespoons sugar
2-1/2 cups warm milk (105°F/41°C to 115°F/46°C)
3 eggs, separated
3 tablespoons melted butter
3 tablespoons sour cream
1/2 tablespoon salt
Vegetable oil for brushing griddle

To make the blini: In a large bowl combine flours, yeast, and sugar. Add milk and beat until batter is smooth. Cover and let rise in a warm place about 1 hour or until double in size.

Add egg yolks, butter, sour cream, and salt; mix thoroughly. In a small bowl beat egg whites until medium peaks form; fold into batter.

Heat lightly oiled griddle over medium-high heat. Spoon 1 tablespoon batter onto hot griddle, making several blini at a time. Cook until tops are bubbly and bubbles burst; turn and cook second side until golden. Keep warm.

To make the appetiser, top each blini with a smoked salmon burger and a dollop of dill mustard.

Makes 16 servings.

Note: For a quick additional appetiser, you can top any extra blini with sour cream and caviar or sour cream and fruit preserves.