Citrus Blini with lemongrass/kaffir lime gravlax and Trout Caviar


Yield: about 3 dozen (2-inch) blinis

  1. 2 oz trout caviar
  2. 4 oz crème fraiche
  3. Gravlax:

    1. 2 lb smoked salmon fillet, Alaskan wild caught
    2. 5 oz sea salt
    3. 5 oz sugar
    4. 1 oz fresh ground white pepper
    5. 2 lemongrass stalks sliced
    6. 12 kaffir lime leaves

    Citrus Blinis:

    1. 1/2 tablespoon active dry yeast
    2. 1 cups warm milk, 105 to 115 degrees F

    3. 1 cup all-purpose flour
    4. 14 teaspoon sugar
/ teaspoon salt
    5. 3 egg whites

    6. 2 tablespoons melted butter
    7. 1 Tablespoon citrus zest, combination of orange, lemon & lime

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Place salmon skin down on cheesecloth. Leave enough cheesecloth on all sides to completely cover finished product. Mix sugar, salt and pepper and spread evenly on fish. Place lemon grass and lime leaves on fish. Wrap salmon in cheesecloth and place in a perforated pan (place tray underneath pan to collect juices) Place another pan on top of fish with 2 to 3 pounds of weight. Cure under refrigeration for 36 hours. Remove cheesecloth and scrape off the cure. Slice thinly on an angle.

Dissolve the yeast in 1 cup of the warm milk and add 1 teaspoon of the all-purpose flour. Place the mixture in a warm place until it rises and doubles in size, about 10 minutes. Add the rest of the warmed milk. Sift in the remaining all-purpose flour. Add the sugar, 1 of the egg whites, the butter and the chives. Beat until smooth. Cover the bowl with plastic wrap and set aside to rise until doubled in size, about 1 hour. Stir the mixture lightly and let it rise again for 30 minutes. Whisk the remaining egg whites until frothy and add to the mixture. Heat a nonstick skillet over medium-high heat and brush lightly with butter. Drop tablespoonfuls of batter into the skillet and cook golden brown on both sides. Top each blini with a dollop of crème fraiche, a small piece of gravlax and a teaspoon of trout caviar.

Serve with: