Blini’s with Smoked Salmon & Crème Fraîche

Blini’s with Smoked Salmon and Crème Fraîche

Try these yummy Blini’s with smoked salmon and crème fraîche. The perfect canape for any party. What could possibly be better than a selection of small little snacks or tapas to relax with while having a glass of wine. The blini’s are warm and fluffy and work really well with the Crème fraîche, capers and smoked salmon. Once you’re comfortable making them you could also try a variety of toppings or try making them with different flours.

Blini’s with Smoked Salmon and Crème Fraiche

Fluffy Blini's with Smoked Salmon and Lemon Zest Crème Fraiche
Prep Time20 mins
Cook Time20 mins
Standing Time30 mins
Total Time1 hr 10 mins
Course: canapes, Snacks, tapas
Cuisine: Russian, Ukranian
Keyword: Blini, Capers, Creme Fraiche, Smoked Salmon
Servings: 30 Blini’s

Ingredients

  • 400 grams Plain Flour Sieved
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Baking Powder
  • 2 tablespoons Lemon Zest
  • 800 ml Full Fat Milk warmed
  • 50 ml Fresh Cream
  • 2 large Eggs beaten
  • 5 tablespoons Unsalted Butter melted
  • 50 ml Olive Oil for cooking
  • 250 grams Creme Fraiche
  • 15 grams Capers
  • 350 grams Smoked Salmon

Instructions

  • Combine the flour, salt, pepper, baking powder, baking soda and 1 tablespoon of lemon zest in a large bowl.
  • Warm the milk in a saucepan.
  • Combine the milk with the cream, beaten eggs and melted butter.
  • Add the milk mixture to the flour mixture and combine well. Whisk the mixture until smooth.
  • Leave aside for 30 minutes to settle and thicken.
  • Heat olive oil in the frying pan over a medium low heat and add one tablespoon of the mixture at a time.
  • Cook until bubbles form on top and flip over. This should take only a few minutes.
  • Leave to rest on paper towels in a warm oven.
  • Combine the crème fraiche and the rest of the lemon zest and mix well.
  • When everything is ready then you can plate up.
    Place the blini's on the plate and top with the crème fraiche, capers and smoked salmon and a sprinkle of black pepper.

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