Blini Topping Suggestions
Discussion
Cream cheese with green pesto, Parma ham (crisped under the grill works well and is visually more appealing, imho)
Wild mushroom pate with a couple of chives for decoration (and flavour!). I did something similar using a warm mushroom duxelles with a tiny dot of truffle oil on top.
Very finely sliced skinned tomato, with red onion, fresh basil, tossed in olive oil and a little balsamic, almost like a tiny bruschetta
I'm sure you could do something with finely sliced scallops too, I'd have to think about that though.... hmm
For something alternative, they work equally well with sweet toppings, perhaps whipped cream and strawberries/raspberries, or thick yoghurt and honey.
Wild mushroom pate with a couple of chives for decoration (and flavour!). I did something similar using a warm mushroom duxelles with a tiny dot of truffle oil on top.
Very finely sliced skinned tomato, with red onion, fresh basil, tossed in olive oil and a little balsamic, almost like a tiny bruschetta
I'm sure you could do something with finely sliced scallops too, I'd have to think about that though.... hmm
For something alternative, they work equally well with sweet toppings, perhaps whipped cream and strawberries/raspberries, or thick yoghurt and honey.
Chim Girl said:
Cream cheese with green pesto, Parma ham (crisped under the grill works well and is visually more appealing, imho)
Many thanks love this idea.Chim Girl said:
Wild mushroom pate with a couple of chives for decoration (and flavour!). I did something similar using a warm mushroom duxelles with a tiny dot of truffle oil on top.
I have some foie and black truffle, so will do something with that.Chim Girl said:
Very finely sliced skinned tomato, with red onion, fresh basil, tossed in olive oil and a little balsamic, almost like a tiny bruschetta
I like this idea, just not sure it will stick to a Blin, don't want people to take a bite and end up with pices toppling off onto posh frocks, will have a trial run 
May add some goats cheese.Chim Girl said:
I'm sure you could do something with finely sliced scallops too, I'd have to think about that though.... hmm
I have a sallops dish planned for a starter Chim Girl said:
For something alternative, they work equally well with sweet toppings, perhaps whipped cream and strawberries/raspberries, or thick yoghurt and honey.
I'm still undecided on sweet ones, although I do think they would sit well with Champagne.
Loads of different caviars you can go for - the expensive sturgeon caviar, but also cheaper salmon roe (often called keta), trout roe, lumpfish roe (black and red commonly sold), herring roe (Onuga or Avruga are two common brand names) tobikko (flying fish roe) in an array of colours including green (wasabi) purple (plum) and standard orange and black as well as a cheaper option to tobbiko called masago which comes form capelin (orange and black again).
Blinis with wasabi mayo go fantastically well with ceivche of all types, although I heartily recommend tuna ceviche for this.
Blinis with wasabi mayo go fantastically well with ceivche of all types, although I heartily recommend tuna ceviche for this.
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