Salmon Blini w/ Chives, Pico de Gallo, and Yogurt

The salmon burgers we made the previous night yielded some left overs... so, I had to do something with it. The gf was dubious. I was confident. Chive infused salmon stuffed blini resulted.

Serves 2+ (depending on your left overs)


  • Salmon mix (make the night before)
  • Grated parmesan
  • Crêpes
    • 1 large egg
    • 85g milk (3 fluid oz)
    • 56g water (1/4 cup)
    • 1/2 cup water
    • 2 tbsp melted butter
    • 1 tsp salt
    • 1 tbsp cracked black pepper
    • 3-4 tbsp chopped chives
  • Pico de Gallo
    • 1 small tomato, diced
    • 1/2 small onion, diced
    • 1/2 jalapeno pepper, diced
    • 3-4 tbsp fresh lime juice
    • 3-4 tbsp chopped cilantro
    • salt
    • pepper
  • Yogurt (or sour cream)
  • Extra chives for garnish
  • Extra butter for the pan
  1. Take all the ingredients for the crêpes and put them in a food processor (or blender if you don't have one) and pulse till nice and smooth. Place in the refrigerator for preferably at least 1 hour, but at least 20-30 minutes. This will let the bubbles settle out and the gluten come together.
  2. During this time, prepare your pico de gallo (i.e. chopping up the ingredientes and mixing them into a bowl). Place in the fridge and kick back with your coffee and morning blog of choice.
  3. Once the fixins have sat for a sufficient time, get a pan nice and hot (very hot) and put a small pat of butter on it, distributing it evenly. Ladle on just enough of the crêpe mix to barely cover the pan and then let it sit for about 15-20 seconds longer than it takes for the top to set firmly. Flip and let the other side brown for about 30-45 seconds. Remove from the pan, cover with some aluminum foil, and make the rest.
  4. Spoon some of the salmon mix (from last night) onto the center of the crêpes. Put a generous helping of the parmesan cheese on top of the mix, then fold like a burrito.
  5. Using the same pan, but this time on slightly more than medium heat, add a little butter and then place the blini with the free edge down and cover with a lid. Depending on the size of them they will take anywhere from 5-8 minutes to be fully cooked.
  6. The bottoms should be nice and crispy and sealed up with gooey cheese, so place one face up and the other face down to make them look pretty, garnish with the pico de gallo, a bit of chive, and some yogurt (or sour cream).
  7. Bon ap!


Mumsfilibaba said...

Mmm salmon crepes. It is my Saturday morning food :P

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