Sterling Blini

Recipe by Chef Jon

Sesame Crusted Sterling Blini with Caviar

Blini

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 (1/2 cup)

1/4 cup black and white sesame seeds, mixed

Sesame Crusted Sterling

1/4 cup black and white sesame seeds, mixed

4 4-oz. salmon fillets cut into 1 inch cubes or triangle shapes

Canola oil

Salt and pepper

Assembly

2 cups baby spinach leaves

8 red radishes, thinly sliced

Caviar of choice

1 red bell pepper, julienned

2-oz. sour cream or crème fraiche

Lemon zest

Blini Preparation

Whisk together the eggs, buttermilk and milk. Combine 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. Cook 1 tablespoon of batter per blini, for about 1 1/2 minutes on the first side, until golden brown. Turn when dry and slightly bubbly around edges. Cook another 30 seconds or so.

Sterling Preparation

Place sesame seeds in a shallow bowl. Rub salmon fillets with oil and season with salt and pepper. Press 1 side of flesh in sesame seeds to coat. Warm 1 tablespoon of oil in a large nonstick skillet over high heat until shimmering, 2 to 3 minutes. Place salmon sesame side down, in skillet; reduce heat to medium-high and cook until skin is lightly browned about 3 minutes. Turn over and cook until fish is to desired level, about 2 minutes for medium-rare. Transfer fish to plates.

Blini Assembly

On top of blini, arrange a small bed of spinach leaves and top with 4-5 radish slices then Sterling Salmon. Top salmon with ½ tsp. caviar. Garnish caviar with julienne red pepper, small dollop of sour cream or crème fraiche and lemon zest.