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Salmon Blini
Duration:
Level:
Competition
This is Phil Tessier’s refined interpretation of the traditional blini, reimagined as both a canvas and a complement for seafood.
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, American 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. The yield is 4 portions.
Part 1: Scallop Mousse
Step 1
In an ice-cold food processor, process scallops until smooth. Add egg whites and emulsify, scraping sides as needed.
Step 2
Add both salts, pepper, sugar, polyphosphate, and potato starch. Blend until smooth. Scrape down.
Step 3
Slowly emulsify in cream, then add crème fraîche. Process until mousse is glossy.
Step 4
Transfer to a 2-inch hotel pan and chill rapidly over ice.
Part 2: Blini
Step 1
Press warm cooked potato through a tamis into a mixing bowl. Smooth with spatula.
Step 2
Add scallop mousse and mix quickly.
Step 3
Add egg yolks and flour, mix well.
Step 4
Fold in whipped egg whites until smooth.
Step 5
Spread 2 mm of blini mixture over each salmon fillet.
Step 6
Heat skillet over medium-low, add butter, and cook salmon blini-side down for 1 1/2 to 2 minutes. Flip and cook 2–3 minutes more, basting with butter.
Step 7
Drain on paper towels.
Part 3: To Serve
Step 1
Slice apple thinly and roll into cone shapes.
Step 2
Brush blini top with clarified butter, add a quenelle of caviar.
Step 3
Place apple purée on plate, then salmon blini.
Step 4
Garnish with pea tendrils and apple cone. Serve hot.
Chef Phil Tessier
Philip Tessier is an award-winning chef, author, and the first American to medal at the Bocuse d'Or — now chef-partner of the Michelin-starred PRESS in Napa Valley.
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