| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 1 |
c |
Cornmeal |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Light beer |
|
|
Salt and pepper to taste |
| 7 |
|
Egg whites |
| 4 |
tb |
Butter |
| 1/4 |
lb |
Smoked salmon, sliced thin and rolled |
| 1/2 |
c |
Creme fraiche |
|
|
Fresh chive sprigs |
INSTRUCTIONS
Source: Old Mill Inn, Spring Lake Heights, NJ
Preparation: In a medium size bowl combine the cornmeal, the oil, the beer
and the salt and pepper to taste. Whisk the ingredients until well
incorporated. In a second bowl, beat the egg whites until it forms soft
peaks. Fold 1/4 of the egg white mixture into the cornmeal mixture until
incorporated. Fold the rest of the egg whites into the cornmeal blend until
uniform.
In a large skillet over medium heat melt 1 tablespoon of the butter. Drop
several large spoonfuls (to make a 2" size pancake) of the cornmeal batter
into the skillet. Cook until the cakes bubble (about 2 minutes), turn and
cook until they are browned and crispy. Repeat the process making several
batches, using additional butter as needed. Do not crowd the skillet.
Remove the blini and allow to drain and dry on paper towels.
Place the blini on a large serving tray. Top each blini with a dollop of
creme fraiche and a roll of smoked salmon. Garnish each with a sprig of
fresh chive.
Posted to JEWISH-FOOD digest V96 #111
From: alyson@pipeline.com
Date: Fri, 27 Dec 1996 12:44:52 -0500
A Message from our Provider:
“We simply prepare ourselves. God fills us.”