Smoked Salmon Blinis

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.

Smoked Salmon Blinis

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    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


    Prep: 20 min Total: 30 min (Quick)
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    • 1

      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.

    • 2

      Beat the egg white until it forms soft peaks. Fold the beaten white into the batter.

    • 3

      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.

    • 4

      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.

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