Blinis with Smoked Salmon and Dill Creme Fraiche Recipe
This delicious Blinis with Smoked Salmon and Dill Creme Fraiche Snack is sure to be a hit on Christmas Day! It's the perfect lunch for a hot summer's day!
150g plain flour
2 tsp caster sugar
3 tsp baking powder
180ml full cream milk
50g Western Star Salt Reduced Butter, melted
350g smoked salmon, sliced into bite-sized pieces
250g creme fraiche
1 tbsp dill sprigs
1 tbsp lemon juice and zest
In a large bowl, sift in the flour, baking powder, sugar, and a pinch of salt. In a medium bowl, whisk together the milk, egg, and half of the melted butter.
Gradually whisk the wet ingredients into the dry ingredients, until a smooth batter forms. Transfer into the fridge for 30 minutes.
While the batter chills, prepare the dill creme fraiche. In a small bowl, mix together the creme fraiche, dill, lemon zest, and lemon juice. Season with salt and pepper, and place in the fridge until ready to serve.
Heat a large non-stick frypan over medium heat. Lightly brush the pan with a small amount of the remaining melted butter.
Add around one tablespoon of batter to the pan, and cook for 1 minute or until small bubbles appear on the surface. Turnover and cook for a further 30 seconds or until cooked. Repeat with the remaining butter and batter.
To serve, top the blinis with the dill creme fraiche and smoked salmon.