Salmon Blini

Here, the classic pancake is replaced with a delicate scallop mousse blended with cream, seasonings, and a touch of crème fraîche, then folded with Yukon gold potato purée and whipped egg whites. Instead of serving the blini on its own, Phil uses this mousse mixture as a topping over fillets of salmon, creating a light, savory crust when cooked. He plates the dish with Rosendale’s apple purée, Sterling caviar, pea tendrils, and thinly curled apple slices, bringing acidity, richness, and freshness into balance. The result is a modern expression of a timeless tradition, transformed into a fine dining presentation.