Blinis with smoked salmon
Shannon Bennett
Shannon Bennett's Paris: A Personal Guide To The City's Best
Blinis with smoked salmon
INGREDIENTS
1 cup (150g) plain flour
1 tablespoon caster sugar
3 teaspoons baking powder
pinch salt
2⁄3 cup (180ml) milk
1 egg
50g unsalted butter, melted
250g smoked salmon, cut into strips
250g sour cream or crème fraiche
1 tablespoon finely chopped fresh chives
salmon roe, for serving
METHOD
Sift flour, sugar, baking powder and salt into a large bowl. Gradually whisk in combined milk and egg, then half the melted butter. Refrigerate mixture for 30 minutes.
Heat a large frying pan over medium-high heat. Lightly brush the pan with a little remaining butter. Drop two teaspoons (10ml) of blini mixture into pan. Cook for 30 seconds or until browned lightly underneath and bubbles appear on the surface. Turn, cook for 30 seconds to 1 minute, or until blinis are cooked. Repeat with remaining butter and blini mixture.
To serve, top blinis with smoked salmon, crème fraiche, chives and salmon roe.
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