Blinis with salmon
Looking for a snack that not only looks beautiful but also tastes delicious? These airy blinis with salmon and fresh crème fraîche are a real treat! Whether you are hosting a party, serving a brunch, or simply want to impress, this dish is always a hit. The soft texture of the blinis, combined with the salty flavour of the salmon and a touch of fresh horseradish, creates a perfectly balanced bite.
Servings pieces
Ingredients
Batter
- 150 g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 2 eggs (the yolk)
- 2 eggs (the white)
- 200 ml milk (lukewarm)
- 1 tbsp butter (soft)
For the topping:
- 100 g smoked salmon (Sliced)
- 100 g crème fraîche
- dill (fresh, chopped)
- 1 tsp horseradish paste
- 1 tbsp lemon juice
- salmon roe (Garnish)
Instructions
Preparation
- In a large bowl, mix 150 g plain flour, 1 tsp baking powder, and ½ tsp salt. Add the yolks of 2 eggs, 200 ml milk, and 1 tbsp butter. Stir well until you have a smooth batter.
- Whip the whites of 2 eggs stiff in a separate bowl and gently fold them into the batter to get an airy mixture. Let rest for 10 minutes.
- Meanwhile, in a bowl, mix 100 g crème fraîche with 1 tbsp lemon juice, 1 tsp horseradish paste, some dill, and a pinch of salt. Refrigerate until use.
Cooking
- Heat a little oil in a frying pan over medium heat. Spoon small amounts of batter, about 1 tablespoon per blini, into the pan. Cook for 1-2 minutes until the top sets, flip, and cook for another 1-2 minutes until golden brown. Repeat until all the batter is used and keep the blinis warm.
- Spoon a teaspoon of crème fraîche onto each blini and top with a slice of 100 g smoked salmon.
- Garnish with fresh dill and half a teaspoon of salmon roe.
Notes
Serve the blinis on a beautiful platter. They are perfect as an appetizer, party snack, or even as part of a luxurious brunch. Pair with a glass of white wine.
Nutrition
Calories: 57kcalCarbohydrates: 7gProtein: 3gFat: 2gSaturated fat: 1gCholesterol: 25mgSugars: 1g
Tried this recipe?Let me know what you think!
Blinis with salmon, full of flavour
my pick
this week
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