RECIPES > ENTERTAINING
BLINIS WITH SMOKED SALMON
Elevate your gluten-free party food game with smoked salmon blinis – and yes, you can make the blinis from scratch.
Gluten-free plain flour
Sachet gluten-free baking yeast
1 x 7g
Salmon roe or caviar, optional
Pinch of chilli powder, optional
Chopped chives or sprigs of dill, to serve
Olive oil, for frying
Sift flour and salt then add yeast. Whisk in warm milk then beat in egg yolks with a wooden spoon. Cover with a clean tea towel and leave in a warm place for around an hour to rise.
Whisk egg whites to a soft peak then stir them into the batter. Heat a heavy-based frying pan with a small amount of oil. When hot, place tablespoons of the batter into the pan. Cook for a minute then flip over and cook for a further minute. Using a spatula, transfer onto paper towel and continue to fry remaining blinis, layering them with paper towel as they are cooked.
To serve, spread each blini lightly with sour cream. Cut the smoked salmon into small enough pieces to be able to fold over on top of each blini then place another dab of sour cream on top. Decorate each with a few balls of roe or with a pinch of chilli powder and a sprinkling of chives or dill.
Based on 20 serves, per serve: Energy: 457kJ; Protein: 5.2g; Fat: 5.3g; Saturated fat: 2.7g; Carbohydrate: 10g (1 exchange)
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