Name: Smoked salmon blini with sour cream topping
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 3/4 cup (110g) self-raising flour; 1 egg, at room temperature; 1 cup (250ml) buttermilk; 1 tablespoon (20g) butter, melted, plus 10g extra to grease; 3/4 cup (180g) sour cream; 2 tablespoon horseradish cream; 1 tablespoon chopped dill, plus extra sprigs, to serve; 100 gram smoked salmon slices

Smoked salmon blini with sour cream topping

Serves 6

Makes 24 Item

Prep

15M

Cook

20M

Total

35M

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Ingredients

3/4 cup (110g) self-raising flour

1 egg, at room temperature

1 cup (250ml) buttermilk

1 tablespoon (20g) butter, melted, plus 10g extra to grease

3/4 cup (180g) sour cream

2 tablespoon horseradish cream

1 tablespoon chopped dill, plus extra sprigs, to serve

100 gram smoked salmon slices

Method

1.Sift flour into a medium bowl. Make a well in centre. Gradually whisk in egg, buttermilk and butter.

2.Heat a large frying pan on medium. Grease lightly with a little extra butter. Cook 2 teaspoons of batter in batches for 2 minutes, until bubbles appear. Turn and cook for 1 minute, until golden. Transfer to a wire rack. Repeat to make 24 blini in total.

3.POPPING: Combine sour cream, horseradish cream and dill in a small bowl. Season. Top each blini with smoked salmon, a spoonful of sour cream mixture and extra dill.

Make your own buttermilk by stirring 1-2 tablespoon lemon juice into 1 cup skim milk. Blini can be made a day ahead. Cool and store in an airtight container in the fridge.
Note

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Ingredients

Method

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