Blinis with Smoked Salmon
This is a classic Christmas canape or starter. You can make small ones using a dessert spoon of batter per pancake. If you want large ones use a jug and pour a larger amount of the batter into the frying pan. Don’t feel you can only do salmon. I also enjoy cured meats with cream cheese, or blue cheese with roasted red onion.
Credited to: Coeliac UK
Kcal: 61.0
Difficulty: Pretty easy
Serves 20
10 mins prep
10 mins cooking time
Ingredients
- 75ml milk
- 100g Greek yogurt
- 1 medium egg
- 1 pinch bicarbonate of soda
- 100g gluten free self-raising Flour*
- 100g cream cheese*
- 1tsp horseradish sauce*
- 2 sprigs of chives, chopped
- 100g smoked salmon, diced.
Notes: *Please check our Food and Drink Information for suitable products.
Method
-
Place the milk, yogurt, egg, bicarbonate of soda, and the gluten free flour into a bowl and mix until you get a smooth batter.
-
Mix the cream cheese, horseradish and chives together, until they combine, and reserve.
-
Heat a large non-stick frying pan, then place a spoonful of the batter mixture in and cook for 1 minute on each side, or until browned and cooked through.
- Top the blini with the cream cheese filling and finish with smoked salmon
Nutritional information per serving
Kcal
61
Fat
4g
Carbs
4g
Protein
3g
Fibre
0g
Hints and tips:
The blinis can be made in advance and stored in the fridge for a day, or frozen and defrosted when needed.
