Smoked Salmon & Sturgeon Lox on Chocolate Bilinis

Courtesy of Chef Brian Light

Chocolate Blinis
2 ounces Bittersweet Chocolate
2 ounces Butter
2 Eggs, Separated, whites shipped to medium peaks
1 Tablespoon + 2 teaspoons Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Kosher Salt
Vegetable Oil

Melt the chocolate and butter over a double boiler. In a separate bowl Whip the egg yolks until thick and double in volume. Fold melted chocolate into the yolks. Add the flour, baking powder and salt. Mix. Fold in the egg whites. Prepare a non-stick surface and grease with vegetable oil. Cook Blinis on both sides until lightly browned and cooked through.

Crème Fraiche (makes 1 cup)
1 1/2 cup Heavy Whipping Cream
1/4 cup Buttermilk

Pour whipping cream and buttermilk into a clean sterile jar. Shake well, cover and let sit at room temperature for 20 hours. Shake and refrigerate. Use within 1 week.

Meyer Lemon Crème Fraiche
1 cup Crème Fraiche from above recipe or store bought
1 teaspoon Meyer Lemon Zest
1 teaspoon Meyer Lemon Juice

Mix together well.

8 slices of Smoked Salmon Lox
8 slices of Smoked Sturgeon Lox
16 each Green Onion Slices; cut on the bias
Parsley to garnish
American Paddle Fish Caviar to Garnish

Plating
Place 2 chocolate Blinis on a plate. Roll one each of the salmon lox and sturgeon lox into a cone. Place in the center of each Blinis. Fill the middle of the rolled lox with Crème Fraiche. Garnish with green onion, caviar and parsley sprig.