Delicious Blinis 

This traditional Russian Pancake is the perfect accompaniment to caviar or smoked salmon.

Delicious with hot melted butter or maple syrup it's also a breakfast treat. Ready in minutes, they can be warmed in a pan, oven, microwave, or toaster.
Hors d'oeuvres Ideas

Smoked Salmon Pâté

8 oz. Smoked Salmon 
- 10 oz. tened cream cheese 
- ½ cup Fresh Parsley 
-2 tbsp. Lemon Juice 
- 2 tbsp. Worcestershire Sauce

Combine salmon, cream cheese, lemon juice, Worcestershire, and ½ the parsley in a food processor. Scoop out and shape into a ball. Roll Pate Ball in the rest of the parsley. Serve on top of blinis garnished with lemon wedge and dill Sprig.~

 

Basic spreads:

Blinis are savory warm and simply topped with tapenade, Houmous, tarama,tatziki or guacamole.  

Tip: Use a pastry pipe to top blinis for a very elegant canapés.~

Smoked Salmon Spread:

1/3 cup cottage cheese 
- 2 tbsp. plain yogurt
- 1/3 cup soft cream cheese 
- 8 oz. smoked Salmon 
- 1 tbsp. lemon juice 
- 2 tbsp. minced scallions

Blend in a food processor cottage cheese, yogurt, and cream cheese until smooth. Set aside. Finely mash salmon with a fork. Add the cottage cheese mixture, lemon juice and scallions.~

Smoked Halibut spread

16 oz smoked halibut 
- ½ cup mayonnaise 
- ½ cup sour cream 
- 2 tsp. honey Dijon 
- 1 tsp. Worcestershire sauce 
- 1 tsp lemon juice 
- 2 cloves garlic minced 
- Dash of Harissa*

Mash all ingredients with fork. ~

Smoke Salmon à la Babette

Smoked salmon 
- cream cheese 
– capers*  
- chopped red onion 
- lemon and dill 

Spread cream cheese on blinis, cover with thin layer of salmon. Sprinkle with chopped red onions and capers. Serve with lemon and garnish with dill.~

Scandinavian Blinis 

Smoked Salmon 
- red onion 
- Neufchatel Cheese 
- tomato

Spread Blinis with the cheese and top with thin slices of onion and tomato, and smoked salmon. Top with Scandinavian Mustard-Dill Sauce.

Dill Sauce: 

3 tbsp. of Dijon mustard*
- 2 tbsp. snipped fresh dill 
- 1 to 2 tbsp. sugar 
- 2 tbsp. fresh lemon juice or Banyuls vinegar*  
- Sea Salt* and pepper to taste 
- Pinch of ground cardamom 
- ½ cup vegetable oil*

Whisk together the first six ingredients until smooth. Gradually add oil, whisking constantly, until blended and smooth.

Spicy Smoked Salmon Sandwiches 

8 oz. Smoked Salmon 
– slices of Tomato, Cucumber and Red onion 
- Dijon mustard*
- Horseradish 
– Harissa*  
– French Vinaigrette dressing 
- cream Cheese 
- 2 tbsp. Mayonnaise 
- Sunflower Seeds 

Mash smoked salmon with a fork and mix with cream cheese, mayonnaise and sunflower seeds. Layout half of the blinis and spread the salmon mixture on. Dip tomato and cucumber slices in vinaigrette, then place on the sandwiches. Add a slice red onion. Spread a mixture of horseradish, Harissa and Dijon on top of another blini and cover.  ~

Sheperd’s Blini

4 oz. Goat Cheese  
- ¼ cup chopped sun-dried Tomatoes 
- ¼ cup fresh thyme 
- ¼ cup fresh chives 
– Garlic

Mix all the ingredients. Spread on Blinis and garnish with cherry tomatoes, green grapes, fresh parsley, walnuts, paprika powder.

Smoked Salmon & Caviar Rounds

4 oz, cream cheese 
- 1 tsp. Horseradish 
- chopped chives and parsley 
– 4 oz. Salmon Caviar 
– 4 oz. smoked Salmon

Spread mini blinis with Cream Cheese seasoned with Horseradish, chopped chives, and parsley. Top with smoked Salmon and/or Caviar. ~

Colored Bites

8 oz. Cream Cheese 
- ¼ cup Sour Cream 
- 3 cloves of roasted Garlic

Mix cream cheese, sour cream and garlic together.  Color by pulsing the following ingredients to taste until smooth. Garnishe with pine nuts and rosemary sprigs.

Red: 1 cup Roasted red Peppers or Sundried Tomatoes / Yellow: 1 cup Roasted Yellow peppers / Green: 6 tbsp. of Basil Pesto, olive* or capers*.~

Lingot du Nord Bean spread

Prepared white kidney beans* – ½ cup olive oil* – ¼ cup fresh basil leaves – 1 tbsp. chopped garlic – 1 tbsp. fresh lemon juice

In a food processor Purée until smooth beans, garlic, basil and lemon juice. Slowly add oil until creamy consistency. Season with Sea Salt* and pepper to taste. Dollop on blinis with a wedge of tomato and a basil leaf.~

Curried shrimp canapés

6 oz. softened cream cheese -   2 tsp. curry powder - 10-15 medium cooked shrimps - 1 tbsp. minced red pepper - 6-8 sprigs of cilantro

Mix first three ingredients until evenly combined. Spoon on blinis and spread slightly with the back of a spoon. Place cooked shrimp with tail up on center of blini and garnish with a few leaves of cilantro.~

Blini Périgourdin

Sprinkle blini with Sea Salt* and white pepper. Add a slice of Foie Gras*.~

Seward's Folly

1½ cups flaked crabmeat - 3 tbsp. Mayonnaise – ½ cup minced green onion - 2 tbsp. fresh lemon juice – ½ cup breadcrumbs - ¼ cup parmesan cheese (optional)

Combine all the ingredients, mix well and spread onto blinis. ~

Ahi Carpaccio

½ lb.  Fresh tuna paper-thin - Sea Salt* – Banyuls Vinegar* – Olive oil* - Freshly cracked pepper – 1 Bunch arugula  - Grated Parmesan cheese – ½  oz. black truffle peelings*

Sprinkle tuna with Sea Salt and pepper, drizzle with oil and vinegar to taste. After marinating for few hours place the Carpaccio on blinis and garnish with wreath of arugula. Sprinkle grated Parmesan cheese over all. Top with truffle.~

Grilled Crab and Shrimp Sandwich

French Vinaigrette dressing - tomato slices - cheese - 4 oz. crabmeat - 4 oz. shrimp - 2 basil leaves - Olive oil*

Dip the tomatoes in vinaigrette. Top blinis with cheese, tomato, basil, crab, shrimp, tomato, cheese and another blini. Heat a pan, coat with olive oil, and grill the sandwich until the cheese is melted and blini is toasted.~

Mini Burger Deluxe

Spread Crème Fraîche, add a layer of Smoked Fish and/or caviar cover with another blini.~

French Anchoyade Spread

4 oz. anchovy fillets – 2 finely chopped garlic cloves - 1 tsp. tomato paste - 1 tbsp. Olive oil*- 2 tsp. lemon juice - freshly ground black pepper - 1 tsp. finely chopped fresh parsley

Place anchovy in a mort with the garlic and tomato paste. Pound with a pestle into a very smooth purée. Dribble the oil in, stirring constantly until thick and smooth. Stir in lemon or vinegar and few grounds of black pepper. 

Spread on blinis and bake for 10 minutes at 500ºF. Sprinkle with parsley and serve at once.
Sweet ideas

Toasted Pecan Fruit Spread

8 oz. Cream Cheese - 3 tsp. Lavender Honey* - 3 tsp. apple juice - ½ cup sliced apples - ½ cup sliced grapes - ½ cup toasted pecans

Stir in a bowl softened cream cheese, honey and apple juice. Add in apples, grapes and toasted pecans.
Spread topping onto Mini Blinis. Garnish with nuts halves, sesame seeds, red grapes or figs.


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Union City, NJ 07087
E-mail: bonjour@frenchfoodexports.com