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.
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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