Ok so I cheated a little with this week’s French Fridays with Dorie recipe. It was supposed to be buckwheat blinis with smoked salmon and crème fraîche but anyone who knows me will know that smoked salmon is one of the foods I simply cannot eat (just a dislike, not an allergy). In any case, I figured the “technique” in this recipe was in the making of the blinis which I have never done before so I figured I would concentrate on that. I halved the recipe (though it still made way more than I expected) and we enjoyed this as a pre-dinner snack with some caramelized shallots and wilted arugula atop a dab of crème fraîche.
The blinis were pretty easy to make (don’t forget to factor in the hour sitting time for the batter) though it took a few goes to get even-sized, small enough rounds…
To caramelize the shallots, I melted about 2 tablespoons of butter and sautéed 4 small shallots until they were golden brown. Then I added in about a tablespoon of sugar and turned the heat to medium-low and allowed the shallots to continue to cook until they were caramelized. I removed the shallots from the pan and added the arugula, allowing it to just wilt, not colour at all before I took it out of the pan.
Result?
Well wow. The blinis were so tasty – love the tang the buckwheat brings… The slight sharpness of the blinis and the crème fraîche was wonderfully offset by the sweetness of the shallots and the peppery arugula was the perfect finish. I’ll be making these again – with holiday season coming up, I can envisage a whole host of toppings that would work for these delightful little bites!
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What a great idea, those look delicious! I too have a long standing dislike of smoked salmon and considered changing the topping, but my poor husband loves smoked salmon and so rarely gets to have it because of my dislike, so I decided that to be fair to him I would stick with the recipe this week. In the end I liked my blini, they were good, but your look so much better!
Now Rose, I applaud that…. 🙂
Harrumph!
You are a good woman, Rose!
Oh, what a yummy adaptation! I wasn’t sure if I’d like buckwheat pancakes, but these were delightful. Even picky Bill ate leftovers with syrup 🙂
Oh yeah, leftovers with syrup! Mmmmm!
I prefer your salmon-free rework. When making mini pancakes like this putting your batter in a squeeze bottle is a huge help.
Oh my – what a GREAT idea! Noted for next time, because there will be a next time!
Would you believe only yesterday I had to make 200 mini potato pancakes and with the help of the squeeze bottle trick and a flat top griddle the were done in no time.
Sounds like a great technique – thanks for the tip!
As much as I love smoked salmon on blinis, the idea of caramelized shallots and wilted arugula on blinis has me swooning!
It’s a great flavour combo!
Love you’re change in recipe. It sounds very interresting and looks great.
Thanks – I was pretty pleased!
I must admit, when Mardi told me she was making blinis, my face crumpled slightly on hearing there would be an absence of caviar or smoked salmon. (Sigh – such is the downtrodden life I lead…)
However, when three of these beauties were delivered to my office as a snack amidst a pile of paperwork, I cannot say I felt deprived whatsoever! Tasty, delightful, vegetarian nibbles. You can be sure we’ll be doing these again! 🙂
I was not drinking wine at the time, but a white from the Southern Rhone would be my unorthodox pick.
Right – you can never say you are deprived!
Great topping variation!
These make a beautiful little vehicle for so many topping choices.
I am glad Mr. Neil was able to over come his “almost” disappointment 🙂
Yes he leads such a difficult life!
Mardi, what a great re-take on the salmon – although as a Scot, I have to say I love the stuff, as long as it’s good quality. If it’s just the rubbish oily smoked salmon they sell off in supermarkets, then I would MUCH rather have your alternative here. Nice touch with the carmelised shallots and what a team you and they make: love Mr. Neil’s suggestion of the southern Rhone, packed with sun, sounds perfection.
Oh I have tasted the “good stuff’ but I just don’t like it… These were so good though – I was pleased they turned out so well!
Love that you did another topping! 🙂 Its looks fab!
Well I didn’t want to skip it alltogether!
French cooking always intimidates me and frustrates me because there are always so many detailed steps! I think that I can do this though! They look amazing!
Dorie’s book really breaks it down though and makes it simple!
You knocked these little guys out of the park Mardi! Who needs smoked salmon anyway? Like you, I don’t eat it. My husband is like Neil however and would have enjoyed the salmon topped blinis but also like Neil, he would have accepted your version just as happily.
Well Neil didn’t complain so I took that as they were just as good as smoked salmon!
I totally agree about the blini-as-vehicle – so much potential for great appetizers all holiday season long. I also like that buckwheat flour is healthy, so, you don’t feel quite as guilty about indulging.
Well, errr.. unless you over indulge 😉
Nice variation! I strayed too, using smoked black cod. Pretty photos, as always.
Thanks! I think it’s ok to stray as long as you make the main part of the recipe, right?
I love the combination of flavors, but then again, I’ll eat ANYTHING with caramelized onions or shallots. I’m definitely stealing Mike’s squeeze bottle idea for the next time too. Have a great weekend!
Yes caramelized anything is so much better!
These are so pretty! Love the little blinis! And, I’m totally with you on the smoked salmon. I definitely prefer your sans-salmon version. 🙂
Sans salmon – always better!
I love the twist with the topping you did here. I have to admit that while I love cooked salmon, I don’t always like smoked salmon. I have to be in the right mood for it. So, I really like what you did here!
Thanks – I am just happy the blinis came out!
I should have thought to be creative like you instead of passing all together on this recipe – your version looks wonderful! I don’t know what it is about Salmon. I love fish, but don’t care for Salmon while most people who won’t eat any other fish love it.
Nicely done!
Oh I am never one to pass on a recipe, I will totally change it up if necessary!
Damn…yet another FFWD that I missed, though I had every intention of making it this week! I LOVE your veggie adaptation with the caramelized shallots and arugula…yum! I’m a huge fan of blinis, so I will definitely try this recipe! Good job!
It’s such an easy recipe – I never realised blinis were so simple!
This looks delicious. I love your version, and these photos are mouth watering and breathtaking.
Thanks Kate!
Now THAT is a blini I can get behind! Caramelized onions make everything better.
I couldn’t agree more!
Your topping looks and sounds delicious! I don’t like smoked salmon either and did a creamed mushroom topping. I like the size of your blinis, I’d definitely make again and will try your topping.
I think these are pretty perfect for any sort of topping….
Yum!
They were indeed!
i really like your food pictures and want to invite you to try out tastingspot.com. it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.
Are you sure about the whittling of the rocket though???
huh?
Love your caramelized shallots addition! Beautiful and tasty looking twist!
Thanks!
What a great substitution! I’m glad you made the blinis and substitution the caramelized shallots is brilliant! I LOVE smoked salmon, but am highly allergic….so I just love it!
Well I figured I may as well learn how to make blinis, right?
Wow, these look amazing! I have to make these sometime! 🙂
They’re pretty more-ish!
I agree with you, am not a great fan of salmons, just don’t like it. Great work on the blinis, perfect substitute. Love the photos.
Thanks – I was simply inspired by what we had on hand!
Too bad I had to drop out of FFWD because this looks awesome! The good news however is…I still have Dorie’s book and I can make these whenever I like. After seeing your wonderful sounding adaptation and stunning photos, I’ll be making these sooner rather than later.
Nicely done Mardi!
These are a wonderful recipe for just about any type of crepe – sweet or savoury!
Oh. My. Goodness. Caramelized shallots?! Love it!
🙂 Thanks!
So sad you don’t like smoked salmon, it’s sooooo healthy and delicious! Well, hats off to you for making blinis! Never would have thought to make them myself (says the baker) but they look scrumptious! Anything with shallots is alright in my book. Carmelized? even better!
Yeah, no salmon for me. But these were soooo good. Will be making again!
These look amazing! I love the idea of the caramelized shallot. Maybe I’ll have to incorporate a blini bar into my Thanksgiving meal!
I do like smoked salmon, but your variation is just as appealing to me as the original recipe. I also liked the tangy of the buckwheat pancakes. Nice appetizer flavors.
I’ll be making these again!
Oh wow…Mardi.
Caramelised shallots… excellent.
Yep, you and mum would love these!
will be such a nice idea for a party.
Yes – excellent party food!
I almost did not read your post because I LOVE smoked salmon. But I enjoy reading your blog and I am so glad I checked in. Your recipe looks delicious and am planning on preparing it very soon. Great job!
Cheers – it’s so easy!
I loved my blinis with smoked salmon but now I want to try them again with caramelized shallots and arugula! Those sound so good.
Yes this really is a winner!