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RECIPE: Gluten Free Cocktail Blinis with Smoked Salmon

by Marquette Turner Luxury Homes

in Features, Recipes

Blinis with Smoked Salmon are Buckwheat mini pancakes perfect for a buffet or cocktail party.

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Ingredients

90gms Unsalted butter

1 Cup Buckwheat Flour

½ tsp Salt

½ tsp Baking Powder (Bi Carb Soda)

1 Large Egg

¾ Cup Milk

250gms Smoked Salmon

4 tblsp Crème Fraiche or Light Sour Cream

2 tblsp Baby Capers

Sprigs of Dill

Lemon to Serve

Method

Melt the butter and skim off most of the white foam that rises to the surface. Sift Buckwheat flour with salt and baking powder into a large bowl. Make a well in the centre and add egg, milk and 2 tblsp of the melted butter. Whisk wet ingredients together, gradually drawing in the dry ingredients until a smooth batter is formed.

Heat some of the remaining melted butter in a large frying pan. Drop batter into pan, 1 tblsp at a time to form small pancakes. Cook until covered with bubbles, about 1-2 minutes. Turn and cook the other side until golden. Repeat with remaining batter.

To serve, top the warm Blinis with smoked salmon, ½ tsp of Crème Fraiche or Sour Cream, a few Baby Capers and some Dill.

If you would like a stronger flavour replace Crème Fraiche or Sour Cream with Horseradish.

  

christine-watson.jpg Christine Watson

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{ 4 comments… read them below or add one }

simonturner July 22, 2009 at 12:33 am

Salmon pancakes – yum. All very healthy. I'll be trying these for sure.

smokedsalmon July 23, 2009 at 1:28 pm

Smoked salmon Blinis are a great hosting treat for your guests. I have alway prefered using hot-smoked smoked salmon though opposed to the Lox for a different texture.

simonturner July 25, 2009 at 4:31 am

That's a good variation – it melts in your mouth a little better.

I had to look it up, so for anyone that's wondering what “Lox” is, it's salmon fillet that has been cured and is generally less than 5 millimeters (0.20 in) in thickness.

simonturner July 25, 2009 at 11:31 am

That's a good variation – it melts in your mouth a little better.

I had to look it up, so for anyone that's wondering what “Lox” is, it's salmon fillet that has been cured and is generally less than 5 millimeters (0.20 in) in thickness.

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