Herbed Blinis with Wild Alaskan Salmon and Lemon-Caper Creme Fraiche

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A few weeks ago I was approached by reps for the Alaska Seafood Marketing Institute, asking if I was willing to be their representative at the International Food Blogging Conference. I would need to create a recipe using their Cook it Frozen technique (which I already knew I LOVED having prepared their seafood with this technique in the past) which would then be prepared by a local LA caterer and served at Friday night’s dinner, at which I would be required to be present.

I accepted, of course, and this appetizer is the result. It was challenging to come up with an appetizer that you could pick up with one hand using either wild salmon, halibut or cod, but I think I pulled it off. I had a couple of {what I thought were} great ideas along the way: curried fish served in roasted baby potato cups being another favorite (and it’s thisclose to being good enough with a few more tweaks). But I ultimately chose this one on the likelihood that it will appeal to the masses more that a curry might.

I’m really looking forward to heading to Santa Monica later this week to meet the ASMI folks! I’m also getting the chance to have drinks with my agent, Tim Kessler, for the first time since I was signed, plus the chance to hang out with some old friends. Not to mention the opportunity  to attend IFBC and hopefully come away with some inspiration! And I really don’t need to mention that if all I got to do was sit on the beach for four days I wouldn’t need one more thing to make me happy!

Here’s my recipe – I hope you try it and enjoy it! It’s quite easy and would be an impressive dish at your next dinner party. Cheers!