I mixed up my buckwheat batter last night, to allow it to sit for as long as possible, because Dorie says that the longer it sits, the more flavor it will have. I don't have much experience with buckwheat flour, so I had no idea of what this was supposed to taste like, but more flavor is usually better.
I was warily curious about this recipe. I have an unfounded aversion to cold fish that is not sushi or sashimi. It makes no sense. I know this. My nonsensical aversion has kept me away from smoked salmon. I had no idea what it would taste like, and I kept an open mind about it.
Once the pancakes are made, I just smeared a bit of creme fraiche on each and put a bit of salmon on top. Behold their glory, while I sit here and await an invitation to become food stylist to the stars...
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| Who wouldn't want to eat that? |
I poured maple syrup on the remaining pancakes and had those for dinner. Much better.
Conclusion: Hated it. Matt said he'd eat it, to be polite, if he were a guest in someone's house and they served it to him, but otherwise, no.
Oh, I'm sorry to hear that. I was not expecting to like this one because of the smoked salmon and thus ended up adding the smallest piece possible to each pancake (probably not how they were intended to be made, but Dorie didn't show a photo in the book so I felt free to cheat). I also made my blini much smaller than she indicates because anytime I have seen blini before they were always little bite-sized babies.
ReplyDeleteAlso, don't give up on buckwheat flower because of this recipe. I have used it in crepes and pancakes before and, in addition to making me feel a bit healthier, I think it adds really great flavor. In fact, true french crepes should be made with some buckwheat flour in them.
Better luck next week.
LOL, I love the caption underneath your blini photo.... I totally got it! I suspect a good dollop of creme fraiche (the one sold here seems thicker, not runny at all) and smaller cuts of salmon would've made these a little easier to enjoy ;-). Also, I liked your blini's crisp edges, because that was the way I cooked mine too!
ReplyDeleteAw so sorry you didn't like these. I don't eat salmon either but I made this anyway with a totally different topping. For me the challenge was about making the blinis, not what you put on top. Also I agree with Foodiva re: the crème fraîche - the one I am used to (and used) is much much thicker though in my Dorie trails this morning I have seen a lot of runnier stuff. Curious. Good for you for trying and hey, now you know how to make buckwheat blinis - they did look amazing!
ReplyDeleteSorry this one didn't work out for you. They do look pretty!
ReplyDeleteRe: the creme fraiche - when I buy it in the store, it is usually pretty thick; the stuff I make at home seems to be runnier (but better tasting) - so it may be the brand.
Blueberries, man, blueberries - totally rock with buckwheat pancakes :-)
Sorry to hear that you didn't like yours. I thought it was a great recipe and it tasted really well around here. I can imagine, however, not to eat a whole pile of these and I would use some other toppings as well.
ReplyDeleteThey do look very tasty and stylish. Maybe since you like the smoked salmon on bagels, it's because there's more breading and cream cheese to even out the smoked salmon taste. It is rather strong. Sorry this wasn't a winner.
ReplyDeletewell.... maybe making your own creme fraiche would yield different results? Im one of those creme fraiche lovers and not entirely sure why, but I was really excited to "have" to buy it again! Maybe you will figure out what you didnt like overall another time? Maybe trying the blini with a different topping will help you figure out if its the buckwheat and salmon combo you didnt like? .... see you next week!
ReplyDeleteThey do look great! I didn't use the elusive creme fraiche but had Greek yogurt and lemon zest instead. I think the lemon zest helped cut through the stronger buckwheat and salmon flavors. I really like reading your candid posts.
ReplyDeleteWhile I enjoyed these, I totally get the food aversion thing. When FFwD did the hachis parmentier, I nearly ran screaming from my own house, tossing the book over my shoulder in horror. Meat pies. [shudder] [seriously ... full-body shudder] The stomach doesn't want what the stomach doesn't want!
ReplyDeleteGreat post, see I thought letting the batter rest longer would some how make them thicker, but mine looked like yours. I put my left-over batter in the fridge and will be having them with maple syrup in the morning :)
ReplyDeleteI haven't made these yet, and don't know when I'll have time to, but I have to say I kind of enjoy reading some naysayers' posts--everything can't be fabulous for every person and every palate!
ReplyDeleteEven though you didn't like these, they certainly look wonderful. I'll be happy to take any leftovers off your hands :)
ReplyDeleteWell, yours look wonderful! That said, for me, I thought that the salmon and caviar pretty much overwhelmed the blini - so I really liked mine more with the yogurt and apple-butter the next day. BUT, hey! you tried, and that's a good thing.
ReplyDeleteI agree with SoupAddict, sometimes there are things that you just don't like. You can chalk it up to experience and never use crème fraîche again!! At least they look good!!
ReplyDeleteWell, despite the fact that you hated these, Ei, you do deserve an invitation to food style for the stars! With 300+ recipes in this book, you can't be expected to love every single one. Plus, I agree with SoupAddict and Frankly Entertaining that everyone doesn't like every food out there. I'm glad the blini worked with maple syrup so it wasn't a total loss. Maybe next week's recipe will be a new favorite for you.
ReplyDeleteIt's good that you enjoyed the blini with maple syrup, so it wasn't a total waste for you. I think for the most part, if you don't like crème fraîche, you can substitute with other things.
ReplyDelete