FOODIE: Awards Season’s Eatings w/ Blinis with Smoked Salmon and Herbed Cream

Awards season is always a great excuse to invite people over for the flimsiest of reasons: to eat, drink and comment on the clothes of people one has never met. Alas, the 2009 awards season is over but the memory of two of the most delicious canapés I served will live on.

Blinis with Smoked Salmon and Herbed Cream


3 eggs

3/4 cup buttermilk

1 cup milk

1 cup all-purpose flour

3/4 cup buckwheat or whole wheat flour

1/3 teaspoon salt

1 stick butter

Whisk together the eggs, buttermilk and milk. Combine the flours and salt. Add the flour mixture to the egg mixture and whisk again.

Heat a non-stick skillet over medium heat. When hot, thoroughly coat the bottom of the skillet with butter.

Using 1 tablespoon of batter per blin, cook for about 1 1/2 minutes on the first side, until golden brown. Turn them when they are dry and slightly bubbly around the edges. Cook another 30 seconds or so.

You can cook 4 or 5 blini at a time in a large skillet, more on a large griddle. Recoat the skillet with butter each time.

Herbed Cream

8 ounces Sour Cream

2 tbl finely chopped dill

2tbl finely chopped chives

1 tbl finely chopped shallots

¼ tsp kosher salt

2 tbl lemon juice

Thoroughly combine all ingredients in a bowl and set aside.

Smoked Salmon

8-10 ounces of quality smoked salmon

I’m not adventurous enough to smoke my own salmon at home in my very tiny Brooklyn apartment, but if you are that sort of cook, there are hundreds of smoked salmon how-to’s on the web.

Arrange 2 1×1” slices of smoked salmon on the blini and top with a small dollop of the herb cream. Garnish with a small sprig of dill.

Steak on Toast with Horseradish Sauce


1-1/2 lb – 2lb flank Steak

¼ c balsamic vinegar

¼ c olive oil

4 large sprigs rosemary

6 large cloves garlic

½ tsp ground pepper

Place steak in gallon size plastic zip top bag. Pour over remaining ingredients and marinate for 1 hour up to overnight. Preheat broiler to broil. Remove steak from marinade, blot excess marinade from meat with a towel. Broil first side for 7-10 minutes turn and broil second side for 5-7 minutes for medium rare. Let meat rest for at least 7 minutes. Slice very thinly on the bias against the grain. Set aside

Horse Radish Sauce:

8 oz sour cream

3 tbl prepared horseradish

1 tbl lemon juice

½ tsp salt

Combine all ingredients in a bowl, mixing thoroughly. Set aside.


1 whole wheat baguette

olive oil

Slice baguette on the bias into ½ inch slices. Drizzle with olive oil and toast in a 350 degree oven for approximately 7 minutes until crisp.

Place one or two baguette slices on the toasts and top with a dollop of horseradish sauce. Garnish steak toast with thinly sliced scallion.

Let me know how yours turns out!

– Nichelle

Read the rest of Nichelle and J’Alla’s recipes here.

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