These bite-sized treats are perfect party food.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|scant 1 cup buckwheat flour||vegetable oil, for the pan|
|1/4 tsp baking powder||1/2 cup creme fraiche|
|1/4 tsp salt||4 oz smoked salmon, cut into 20 strips|
|1/2 cup milk||freshly ground black pepper|
|1 large egg, separated||1 lemon, cut into wedges|
Sift the flour, baking powder, and salt together into a bowl. Make a well in the center. Add the milk and egg yolk. Whisk until smooth.
Beat the egg white until it forms soft peaks. Fold the beaten white into the batter.
Brush a large nonstick frying pan with a little oil and heat over medium heat. Add well-spaced teaspoons of the batter to the pan. Cook about 2 minutes, or until bubbles appear on the surface. Flip the blinis and cook for about 2 minutes more, or until the undersides are browned.
Top each blini with a spoonful of creme fraiche, a twirl of smoked salmon, a pinch of pepper, and a sprig of dill. Arrange on a platter and serve, with lemon wedges for squeezing.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf