Smoked Salmon Blinis with sour cream and dill
Smoked salmon blinis are a classic canapé when it comes to celebrations; the creamy sharp crème fraiche helps cut through the richness of the smoked salmon and makes these canapés wonderfully light and flavorsome
Yield (makes): 24 blinis
Prep time: 30 minutes
Cooking time: 10 minutes
6 tablespoons Buckwheat (or whole grain) flour
1 ¼ cups (125 g) white bread flour
½ teaspoon salt
¾ cup (180 ml) Crème fraiche (or full fat sour cream)
¾ cup (180 ml) Whole milk
2 Medium eggs, separated
2 tablespoons (25 g) unsalted butter
1 teaspoon Baking powder
For the topping
12 ounces (325 g) Smoked salmon
½ cup (120 ml) Crème fraiche
A few dill sprigs to garnish
Lemon wedges to garnish
1. Sift the buckwheat flour, plain flour, baking powder and salt together into a large mixing bowl and then add the crème fraiche, milk and egg yolks and beat the mixture well with an electric whisk.
2. In a separate bowl beat the egg whites with an electric whisk until they reach stiff peaks and gently fold the egg whites into the batter.
3. When you're ready to make the blinis, begin by melting the butter in a heavy-based frying pan, then tip the melted butter out into a cup and use it for brushing the pan for each fresh batch of blinis.
4. With the pan over a medium heat and add 1 ½ tablespoons of batter for each blini, give the blinis roughly 40 seconds to cook and then flip them over using a palette knife, and give them another 30 seconds on the other side. Transfer onto a cooling-rack and repeat, brushing the pan with butter each time. This mixture should give you 24 blinis.
5. Once the blinis have cooled place ½ teaspoon of crème fraiche onto each one and top with a small slice of salmon. Using a lemon wedge squeeze a little lemon juice onto each blini and then season with salt and pepper. Garnish each blini with a sprig of dill and serve with lemon wedges.
You could also use sour cream or cream cheese instead of crème fraiche
Try placing a little caviar onto of each blini and then garnish with a sprig of dill for a luxurious finish
Old World: Cremant Loire Chenin Blanc grape.
New World: Chenin Blanc from South Africa.