You can't beat a canapé and a glass of fizz at Christmas time. These smoked salmon blinis are not only incredibly impressive looking but also very easy!
You will need: (Makes around 12 blinis)
Blini
- 75g self-raising flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 45ml of milk
- butter for frying
Topping
- 2 large scoops/tablespoons of full-fat creme fraiche
- 1.5 teaspoons of creamed horseradish
- zest of one lemon
- Juice of half a lemon
- salt and pepper
- 12 bitesize pieces of smoked salmon (usually uses around half a packet!)
- chives to garnish
Method:
Begin by making your pancake batter. Mix together the dry ingredients, then add the egg and whisk into a smooth paste.
Next, add your milk and milk until a smooth batter forms.
heat a small knob of butter in a frying pan and dollop small teaspoon-sized mounds of batter into the pan.
Fry lightly until each side of the pancake is golden brown.
*Do this stage in advance of your guests arriving - you can even make a double batch and keep them in the fridge in an air-tight container for a couple of days!
5. To make the horseradish sauce, simply combine the creme fraiche with the horseradish, lemon, salt and pepper.
6. spoon the sauce onto the blinis and top with salmon and a chive garnish!
Enjoy!
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