Smoked Salmon One-Bite Burgers On Blini

Recipe Ingredients

		Blini
2 cups	125g / 4.4oz	All-purpose flour
3 tablespoons	45ml	Buckwheat flour
1		Active dry yeast
1 1/2 tablespoons	22ml	Sugar
2 1/2 cups	592ml	Warm milk - (105 to 115 deg)
3		Eggs - separated
3 tablespoons	45ml	Melted butter
3 tablespoons	45ml	Sour cream
1/2 tablespoon	7.5ml	Salt
		Vegetable oil - for brushing griddle
		Salmon Burgers
1 1/2 lbs	681g / 24oz	Skinless salmon
1/2 lb	227g / 8oz	Skinless smoked salmon
4 tablespoons	60ml	Snipped chives
1 tablespoon	15ml	Lemon juice
2 teaspoons	10ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		Salt
		Nonstick cooking spray - for spraying patties
		Dill mustard - for serving

Recipe Instructions

To make the Blini: In a large bowl combine flours, yeast, and sugar. Add milk and beat until batter is smooth. Cover and let rise in a warm place about 1 hour or until double in size.

Add egg yolks, butter, sour cream, and salt; mix thoroughly. In a small bowl beat egg whites until medium peaks form; fold into batter.

Heat lightly oiled griddle over medium-high heat. Spoon 1 tablespoon batter onto hot griddle, making several blini at a time. Cook until tops are bubbly and bubbles burst; turn and cook second side until golden. Keep warm.

To make the Salmon Burgers: Cut the fresh and smoked salmon into very small pieces. In a blender or food processor, pulse together, in batches, about 10 to 15 seconds each, until blended. Combine ground salmon, chives, lemon juice, olive oil, pepper, and salt; mix lightly.

Line a tray with waxed paper and spray lightly with cooking spray. Shape salmon mixture into 32 two-inch diameter patties and place on waxed paper. Spray tops of burgers with cooking spray. Cover with waxed paper and place in refrigerator for 5 minutes.

Use a spatula to transfer and arrange patties carefully on cooking grate. Grill 4 to 5 minutes for medium (160 degrees), turning once two-thirds through grilling time.

To make the appetizers, top each blini with a smoked salmon burger and a dollop of dill mustard.

This recipe yields 16 servings.

Wine Recommendation: Don't hold back; try a brut sparkling wine from Napa. You'll love what the golden bubbles do for the salmon.

Source:
Weber's Recipes at http://www.weber.com

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