Smoked Salmon Blini with Lemon and Chive

Name: Smoked Salmon Blini with Lemon and Chive Crème Fraîche
Prep time: 15 min
Ingredients: 1/2 pack Scottish smoked salmon or dill gravadlax; 1 tbsp crème fraîche; lemon juice (to taste); salt (to taste); black pepper (to taste); a few chives (finely chopped); 100 g plain flour; 1 egg (separated); 150 ml milk; 25 g butter (melted); 1/2 bunch chives (snipped); sunflower oil (for cooking)

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Smoked Salmon Blini with Lemon and Chive Crème Fraîche

Classic Scottish smoked salmon on blinis with soured cream is the perfect partner to a glass of cold champagne.

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Prep Time 15 mins

Course Amuse bouche, Canapes, Date night

Cuisine French

Servings people

Ingredients

1/2 pack Scottish smoked salmon or dill gravadlax

For the Lemon and Chive Crème Fraîche

1 tbsp crème fraîche
lemon juice to taste
salt to taste
black pepper to taste
a few chives finely chopped

For the Blinis

100 g plain flour
1 egg separated
150 ml milk
25 g butter melted
1/2 bunch chives snipped
sunflower oil for cooking

Instructions

Mix all the ingredients for the crème fraîche together and leave in the fridge until ready to serve.
For the blini mix, tip the flour into a bowl, then season. Make a well in the middle, then add the egg yolk and half the milk. Whisk until smooth, gradually adding the rest of the milk, then the butter and chives. Whisk the egg whites until they start to stiffen, then fold into the batter.
To cook, lightly grease a frying pan, then sizzle spoonful's for 2-3 minutes on each side until golden, flipping them over when bubbling. Set aside and keep warm.
Tear off a small amount of salmon and place onto each blini.
Add a small amount of the crème fraîche on top of the salmon and a few chopped chives for decoration before serving.

Notes

The blinis can be made in advance and gently warmed through when ready to serve, to make life easier.

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