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NORI AND YUKON GOLD BLINI'S

Executive Chef Darren Brown - Fairmont Pacific Rim

NORTHERN DIVINE CAVIAR WITH NORI BLINI, CHIVE CRÈME FRAICHE AND TOASTED SESAME

NORI AND YUKON GOLD BLINI’S

Ingredients: 

  • 1 pound Yukon Gold potatoes
  • 2 tablespoons all-purpose flour
  • 2 to 3 tablespoons creme fraiche, at room temperature
  • 2 large eggs
  • 1 large egg yolk
  • 2 sheets Nori
  • Kosher salt and freshly ground white pepper

Preparation of Blini batter:

  • Place the potatoes in a saucepan with cold water to cover by at least 2 inches.
  • Bring to a boil over high heat, reduce the heat, and simmer until the potatoes are thoroughly cooked and tender.
  • Peel the warm potatoes and press them through a Tamis (potato ricer).
  • Immediately weigh out 9 ounces of the puréed potatoes and place them in a medium metal bowl.
  • Working quickly, whisk the flour into the warm potatoes, then whisk in 2 tablespoons crème fraîche.
  • Add 1 egg, whisking until the batter is smooth; add the second egg, then add the yolk.
  • Crumble the Nori to a fine consistency and fold into finished batter.
  • Hold the whisk with some of the batter over the bowl. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If it is too thick, add a little more crème fraîche.
  • Season to taste with salt and white pepper.

 

Cooking the Blini:

  • Heat an electric griddle to 350 degrees F. (If you do not have a griddle, heat a large nonstick skillet over medium-low heat.)
  • Spoon between 1 and 1-1/2 teaspoons of batter onto the griddle or skillet for each pancake. Cook until the bottoms are browned, 1 to 2 minutes. Then flip them to cook the second side, about 1 minute.
  • The blini should be evenly browned with a small ring of white around the edges.
  • Transfer the Blini to a small baking sheet and keep warm while you make the remaining blini, wiping the skillet with a paper towel between batches. Serve the blini as soon as possible.

 

MAKING THE DISH

  • Fold freshly cut chives into crème fraîche
  • Scoop a dollop of the chive crème fraîche onto a Blini;
  • Top the crème fraîche with grated egg white, then with Northern Devine caviar
  • Finish with crushed toasted sesame seeds
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