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Dill Gravadlax Blinis
Dill Gravadlax Blinis
Perfectly paired with chilled champagne, these little bites are perfect for greeting guests on a special occasion. Alternatively, size up on the blinis and serve as a decadent starter for a dinner party, or date night at home.
Ingredients
- 200 g gravadlax with dill 1 pack
- 140 ml sour cream
- 1 bunch fresh dill small
- freshly ground black pepper
- 1 whole lemon zest and juice
- 1 whole shallot finely chopped
- 100 g plain flour
- 1 whole egg separated
- 150 ml milk
- 25 g butter melted
- vegetable oil for frying
Instructions
- To make the blinis, add the flour to a bowl, and season with salt and pepper. Make a well in the middle and add the egg yolk and half the milk. Whisk thoroughly,then add the rest of the milk until the mixture loosens. Add the butter, again mixing thoroughly.
- Whisk the egg whites until they start to stiffen, then fold into the batter. Grease a shallow frying pan, then use a tablespoon to spoon the mixture in and fry for2-3 minutes on each side until golden.
- Zest the lemon and set to one side. Dice the gravadlax and place into a bowl. Juice the lemon into the bowl and season well with black pepper. Stir thoroughly
- Add the finely chopped shallot and mix well.
- Spread a thick layer of the sour cream on top of the blini, spoon the salmon mixture on top and garnish with a little lemon zest
Notes
Make the blinis up to 2 days in advance and store between sheets of baking paper in an airtight container in the fridge
Tried this recipe?Let us know how it was!
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