Lemon herb blini with dill cream and smoked salmon

Time 50 minutes
Yields Makes about 10 blini
Lemon herb blini with dill cream and smoked salmon
(Kirk McKoy / Los Angeles Times)

Dill cream


In a medium bowl, whisk together the crème fraîche, lemon juice, shallots and dill. Season to taste with salt and pepper. This makes a generous cup dill cream which will keep, covered and refrigerated, 2 to 3 days.


In a medium bowl, mix together the flour, baking powder, salt, pepper, lemon zest, thyme, chives and parsley. In a separate bowl, beat the egg and mix it with the milk and buttermilk. Add to the bowl of dry ingredients, mixing just until blended. Stir in the melted butter.


Heat a griddle or skillet over medium-high heat until hot. Lightly butter the surface and ladle over 1/4 cup of blini batter. When it is bubbled throughout and golden brown on the bottom, flip the blini over and cook until the other side is browned. (Keep warm in the oven under a cotton cloth until the entire batch is cooked.)


To serve, spread dill cream over each blini. Drape sliced salmon over and garnish with chopped chives, diced red onion, freshly ground black pepper and caviar, if using. Serve immediately.

Recipe adapted from Lee Hefter, executive chef/managing partner for Wolfgang Puck Fine Dining Group.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
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