Smoked Salmon Blinis with Caviar

  • Serves: 12
  • Prep: 20 minutes
  • Difficulty: Easy

Ingredients:

cured smoked salmon

caviar (kaviari baeri or oscietre)

100g plain flour

1 egg separated

100ml milk

25g melted butter

Salt to taste

  1. Whisk the plain flour with the egg yolk, milk and butter into a smooth batter taking care not to over mix.
  2. Whisk the egg white in a separate bowl to soft peaks and fold into the batter. Cook straight away, heat a frying pan over a medium heat with a small amount of sunflower oil and carefully add spoons of the mixture taking care not to overcrowd the pan.
  3. Pan fry for about 2 minutes a side. Cook in batches if necessary. If stored between sheets of baking paper in an airtight container they can be made in advance and reheated.

Toppings:
• London cure sliced smoked salmon
• Keta Caviar (or even Oscietre or Baeri if you prefer)
• Crème fraiche
• Fresh dill

Warm the blinis and then top with smoked salmon rolled into roses. Add a teaspoon of crème fraiche and one of the caviar on top. Finish with a sprig of dill and serve with wedges of lemon.

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