Smoked Salmon Blinis

Smoked Salmon Blinis, Step by Step

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1. Whisk the flour, baking powder and salt. Whisk in the egg and milk to a thick, smooth batter and leave for 5 minutes.

   Mark done Start 5 min timer

2. Heat a lightly oiled non-stick pan over medium heat. Drop teaspoons of batter and cook for 2 minutes until bubbles pop, then flip and cook for 1 minute. Make 24 small blinis in batches.

   Mark done Start 2 min timer

3. Cool on a rack. Just before serving, top each with crème fraîche, a ribbon of smoked salmon and dill.

   Mark done

4. Serve with the lemon wedges.

   Mark done

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Small Things That Help

• Keep the blinis small.
• Flip when the bubbles stay open.
• If your pan runs hot, lower the heat.
• Assemble at the last minute.

What Goes With Smoked Salmon Blinis

• Sparkling wine
• Dry white wine
• Cucumber
• Lemon wedges

Keeping and Reheating

Plain blinis keep in the fridge for 2 days. Top just before serving.

Smoked Salmon Blinis Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.