Smoked Salmon Blinis

A quick and elegant dinner party canapé or starter, the flavours pair beautifully with Saronsberg Viognier.

Prep Time: 20 min or overnight | Cook Time: 15 min | Makes: 30

INGREDIENTS:

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• 250ml self-raising flour

• 1 large egg

• 15ml olive oil

• 2ml salt

• 250ml milk

• 250g smoked salmon or trout

• ribbons

• 150g crème fraîche or cream cheese

• 30ml finely chopped chives, plus extra to garnish

• Black pepper

• Trout roe or similar fish roe (optional)

DIRECTIONS:

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The Blinis

• Place the flour and salt in a large bowl and make a well in the middle. Crack in the egg and olive oil and beat into the flour. Gradually pour in the milk, whisking continuously until you have a smooth batter. This can be made the night before and kept covered in the fridge. Whisk vigorously before using.

• Heat a little butter in a large frying pan and drop tablespoons of the batter into the pan, regulating the heat accordingly. The blinis should be lightly browned.

The Topping

• Combine the crème fraîche with the chopped chives and a grind of black pepper. Spoon dollops of the mixture onto each blini and top with a twirl of salmon and a little fish roe if using. Scatter over the remaining chopped chives and serve the blinis immediately with a glass of Saronsberg!