Buckwheat blinis with smoked salmon and dill cream

Cooking Fish Buckwheat blinis with smoked salmon and dill cream

From Russia with love, these bite-sized blinis are the perfect cocktail party canapes.

Lables: Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Combine egg and milk together with a fork. Sift flours into a medium bowl. Make a well in the centre. Gradually add the milk mixture to the flour mixture, stirring with the fork until combined. Set aside for 10 minutes to rest.
  2. Melt a little of the butter in a large non-stick frying pan over medium-high heat. Using 2 level teaspoons mixture per blini, cook in batches of 8 for 2 minutes each side or until lightly browned, Transfer to a wire rack to cool. Repeat 3 times.
  3. Divide smoked salmon evenly into 32 portions. Combine sour cream and dill in a small bowl. Season with salt and pepper.
  4. Place blini on a platter. Top with sour cream mixture, salmon and lemon rind. Serve sprinkled with dill sprigs.

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1 egg
3/4 cup milk
1/2 cup self-raising flour
1/2 cup buckwheat flour
30g butter, chopped
150g smoked salmon, sliced
1/2 cup sour cream
2 tbsp finely chopped fresh dill
2 tsp finely grated lemon rind
Dill sprigs, to serve

Adv

Autors
Preparation time
30
Cooking time
16
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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