Description
RECOMMENDED EQUIPMENT
- mixing bowl
- whisk
- pan
- spatula
- cooling rack
- piping bag (optional)
- kitchen knife
- cutting board
Ingredients
Units Scale
BATTER
- 90 grams all-purpose flour
- 1 tsp baking powder
- 1 egg
- 125 milliliter buttermilk
- 1 tbsp olive oil
- 1/4 tsp salt
- oil for frying
- 250 grams ricotta
- 1 tbsp olive oil
- 1 tbsp lemon juice
- salt & pepper to taste
- walnuts
- shallot
- oil for frying
- honey
- chili oil
- fresh thyme
- red pepper flakes
- fresh fig
- gorgonzola
- truffle oil
- chives
- black pepper
- cooked salmon
- red onion
- capers
- olive oil
- fresh dill
- black pepper
- pastrami
- cornichons
- walnut oil
- fresh parsley
- radishes
- cress
- basil oil
Instructions
- First, we’re making the blini batter. Mix all the ingredients together until smooth, then let it chill for like 5-10 minutes. Once the batter’s had its lil rest, heat up a pan with a bit of oil or butter and spoon in small circles of batter. I usually use 3/4 of a tablespoon. Here’s the pro tip: when you see those cute little holes popping up on the surface, it’s time to flip them. Cook each side for about 2-3 minutes until they’re golden and gorgeous. Boom, your blinis are born. Pop them on a cooling rack to chill out – no soggy bottoms here.
- Grab a bowl and mix the ricotta cream. For this, stir together ricotta, olive oil, lemon juice, salt & pepper until it’s smooth and creamy. Then load it into a piping bag if you’re feeling fancy, or just keep a spoon handy for the easy aesthetic.
- Once your blinis are cool, dollop or pipe some ricotta cream onto each one. Get creative – a little swirl, a casual blob, whatever your heart desires. Now they’re ready for toppings.
- For Blini topping 1, toast the walnuts in a pan without adding additional fat. Take them out and let them cool. Thinly slice the shallots into delicate rings and fry them in a bit of oil until crispy. Set aside to cool. Add half a walnut onto the blini, as well as about 1 tsp of the crispy onions. Finish with a drizzle of honey and a sprinkle of pink peppercorns. Toss on a few fresh thyme leaves and finish with a few drops of chili oil for a spicy kick that ties it all together.
- For Blini topping 2, slice fresh figs into eighths. Place one fig wedge on the ricotta cream, then crumble some blue cheese on the other side – as much or as little as your vibe calls for. Add a few drops of truffle oil, sprinkle with freshly ground pepper, and garnish with a touch of chopped chives to seal the deal.
- For Blini topping 3, flake some cooked salmon into bite-sized pieces and nestle it onto the ricotta cream. Slice red onions into thin strips, then scatter a few pieces on top along with some capers. Add a few drops of olive oil, a grind of fresh black pepper, and finish with a couple of dill sprigs.
- For Blini topping 4, tear thin slices of pastrami into strips, roll them into little spirals, and press them onto the ricotta. Diagonally halve some cornichons and place one half on the blini. Drizzle a few drops of walnut oil for a rich, nutty twist. Top it all off with a sprig of fresh parsley for a classy finishing touch.
- For Blini topping 5, thinly slice radishes into delicate rounds and place two slices on one side of the blini. On the other side, gently press on a little bunch of radish cress for that pop of green. Finish with a few drops of basil oil for a fresh, herbaceous flair.
- Serve these cute appetizers on a platter and watch them disappear in seconds.
- Cook Time: 40 min
