Poi Blini with Smoked Salmon "Lomi Lomi" and Dill C

Name: Poi Blini with Smoked Salmon "Lomi Lomi" and Dill Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups creme fraiche; 6 tablespoons lemon juice; 3/4 cup chopped shallots; 1/2 cup chopped fresh dill; 1 1/2 tablespoons salt; 1/2 tablespoon black pepper; 1 cup all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 2 teaspoons chopped fresh chives; 2 teaspoons chopped fresh parsley; 1 teaspoon chopped fresh thyme; 3/4 cup buttermilk; 1/4 cup milk; 1 egg, lightly beaten; 1/4 cup melted unsalted butter; 1/2 cup peeled, steamed, and mashed taro root; 2 ounces thinly sliced smoked salmon; 3 tablespoons ikura (salmon roe); 3 tablespoons daikon sprouts; 3 tablespoons micro greens (tiny mixed salad greens); Extra-virgin olive oil

Servings: persons

1 1/2 cups creme fraiche
6 tablespoons lemon juice
3/4 cup chopped shallots
1/2 cup chopped fresh dill
1 1/2 tablespoons salt
1/2 tablespoon black pepper
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh thyme
3/4 cup buttermilk
1/4 cup milk
1 egg, lightly beaten
1/4 cup melted unsalted butter
1/2 cup peeled, steamed, and mashed taro root
2 ounces thinly sliced smoked salmon
3 tablespoons ikura (salmon roe)
3 tablespoons daikon sprouts
3 tablespoons micro greens (tiny mixed salad greens)
Extra-virgin olive oil

1
First, make the Dill Creme Fraiche.
2
In a non-reactive mixing bowl, stir together all the ingredients.
3
Cover with plastic wrap and chill in the refrigerator for 2 hours.
4
For the Poi Blini, in a mixing bowl, stir together the flour, baking powder, salt, and fresh herbs.
5
Stir in the buttermilk, milk, and egg.
6
Fold in the melted butter and the mashed taro.
7
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 1 hour.
8
To make the blini, heat a nonstick griddle or skillet over medium heat.
9
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.
10
You should have a total of 16 blini.
11
Put 2 poi blini on each serving plate.
12
Spread them with the creme fraiche.
13
Drape smoked salmon over each blini.
14
Garnish with ikura, daikon sprouts, and micro greens, then drizzle lightly with olive oil.
15
Serve immediately.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 1/2 cups creme fraiche, 6 tablespoons lemon juice, 3/4 cup chopped shallots, 1/2 cup chopped fresh dill, and more.

Yes, Poi Blini with Smoked Salmon "Lomi Lomi" and Dill Creme Fraiche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poi Blini with Smoked Salmon "Lomi Lomi" and Dill Creme Fraiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions