Handy Hints for Barbecue Grilling:

· Be organised: have everything you need ready and at hand before you start grilling - Go through your food plan; think food ingredients, marinades, seasonings, equipment and tools. Cover food to protect against flies and sun.

· Don't use a fork and never stab the food when turningit is best to use a pair of tongs to grip and turn. When you stab the meat with a fork, you will allow tasty juices to drain away into the fire which then can spit and develop aggressive flames.

· Food cooks faster under a covered grill

· You don't need to marinate tender cuts of meat overnight; they can be marinated in as little as 15 minutes! Less tender meats need to be marinated at least 6 hours.

· If using wooden skewers, soak in water thirty minutes before using so ends won't burn during grilling time.

Smoked Salmon One-Bite Burgers on Blini
Thanks to Weber Barbecues

 

These unbelievably delicious appetizers are worth the extra effort.

For the blini:
2 cups all-purpose flour
3 tablespoons buckwheat flour
1 package active dry yeast
1-1/2 tablespoons sugar
2-1/2 cups warm milk (105°F/41°C to 115°F/46°C)
3 eggs, separated
3 tablespoons melted butter
3 tablespoons sour cream
1/2 tablespoon salt
Vegetable oil for brushing griddle

For the salmon burgers:
1-1/2 pounds skinless salmon
1/2 pound skinless smoked salmon
4 tablespoons snipped chives
1 tablespoon lemon juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
Pinch salt
Nonstick cooking spray for spraying patties
Dill mustard

To make the blini: In a large bowl combine flours, yeast, and sugar. Add milk and beat until batter is smooth. Cover and let rise in a warm place about 1 hour or until double in size.

Add egg yolks, butter, sour cream, and salt; mix thoroughly. In a small bowl beat egg whites until medium peaks form; fold into batter.

Heat lightly oiled griddle over medium-high heat. Spoon 1 tablespoon batter onto hot griddle, making several blini at a time. Cook until tops are bubbly and bubbles burst; turn and cook second side until golden. Keep warm.

To make the salmon burgers: Cut the fresh and smoked salmon into very small pieces. In a blender or food processor, pulse together, in batches, about 10 to 15 seconds each, until blended. Combine ground salmon, chives, lemon juice, olive oil, pepper, and salt; mix lightly.

Line a tray with waxed paper and spray lightly with cooking spray. Shape salmon mixture into 32 two-inch diameter patties and place on waxed paper. Spray tops of burgers with cooking spray. Cover with waxed paper and place in refrigerator for 5 minutes.

Use a spatula to transfer and arrange patties carefully on cooking grate. Grill 4 to 5 minutes for medium (160°F/60°C), turning once two-thirds through grilling time.

To make the appetizers, top each blini with a smoked salmon burger and a dollop of dill mustard.

Makes 16 servings

Note: For a quick additional appetizer, you can top any extra blini with sour cream and caviar or sour cream and fruit preserves.
Wine suggestion
Don't hold back: try a brut sparkling wine from Napa. You'll love what the golden bubbles do for the salmon.

 

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