Mini Salmon Burgers on Blini

Mini Salmon Burgers on Blini

Ingredients:

For salmon burgers:

• 1-1/2 pounds skinless canned or fresh salmon
• 8 oz. Alaska Smokehouse 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

For 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

Instructions:

For salmon burgers:

1. Cut the fresh and smoked salmon into very small pieces.
2. Pulse the pieces of smoked salmon in a blender or food processor in batches, about 10 to 15 seconds each, until blended.
3. Combine ground salmon, chives, lemon juice, olive oil, pepper, and salt; mix lightly.
4. Line a tray with waxed paper and spray lightly with cooking spray.
5. Shape salmon mixture into 32 two-inch diameter patties and place on waxed paper.
6. Spray tops of burgers with cooking spray. Cover with waxed paper and place in refrigerator for 5 minutes.
7. 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 blini:

1. In a large bowl combine flours, yeast, and sugar.
2. Add milk and beat until batter is smooth.
3. Cover and let rise in a warm place about 1 hour or until double in size.
4. Add egg yolks, butter, sour cream, and salt; mix thoroughly. In a small bowl beat egg whites until medium peaks form; fold into batter.
5. Heat lightly oiled griddle over medium-high heat. Spoon 1 tablespoon batter onto hot griddle, making several blini at a time.
6. Cook until tops are bubbly and bubbles burst; turn and cook second side until golden. Keep warm.
7. To assemble, top each blini with a smoked salmon burger and a dollop of dill mustard.  Serves 16.

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