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Poi Blini with Smoked Salmon

1 cup
all-purpose flour
1 tablespoon
baking powder
2 teaspoon s
chopped fresh chives
2 teaspoon s
chopped fresh parsley
1 teaspoon
1 teaspoon
chopped fresh thyme
3/4 cup
1/4 cup
egg, lightly beaten
1/4 cup
melted unsalted butter
1/2 cup
peeled, steamed, and mashed taro root
Dill Crème Fraiche
1 1/2 cup s
crème fraiche
6 tablespoon s
lemon juice
3/4 cup
chopped shallots
1/2 cup
chopped fresh dill
1 1/2 tablespoon s
1/2 tablespoon
Black Pepper
For Assembly
2 ounce s
thinly sliced smoked salmon
3 tablespoon s
ikura (salmon roe)
3 tablespoon s
daikon sprouts
3 tablespoon s
micro greens (tiny mixed salad greens)
extra-virgin olive oil
  1. First, make the Dill Creme Fraiche. In a nonreactive mixing bowl, stir together all the ingredients. Cover with plastic wrap and chill in the refrigerator for 2 hours. 
  2. For the Poi Blini, in a mixing bowl, stir together the flour, baking powder, fresh herbs, and salt. Stir in the buttermilk, milk, and egg. Fold in the melted butter and the mashed taro. Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 1 hour. 
  3. To make the blini, heat a nonstick griddle or skillet over medium heat. Spoon the batter onto the griddle 2 tablespoons at a time to form 3-inch pancakes and cook them until golden, 1 to 2 minutes per side, flipping them over when bubbles appear on the top. You should have a total of 16 blini. 
  4. Put 2 poi blini on each serving plate. Spread them with the crème fraiche. Drape smoked salmon over each pancake. Garnish with ikura, daikon sprouts, and micro greens, then drizzle lightly with olive oil. Serve immediately.
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About this Recipe

The little Russian buckwheat-flour pancakes known as blini are a traditional platform for serving smoked salmon. At Spago Maui, we include in the blini batter some pureed taro root—the traditional poi of Hawaiian luaus—which gives the pancakes a delicious earthy flavor.

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