18 December 2016

Plate Up. Smoked Salmon Blinis

Well, the season of festive parties is well and truly in the swing! Yesterday I hosted a delightful little soiree at my flat and there's no prizes for who can guess what my hors d'oeuvre was! Smoked salmon blinis of course. An absolute go-to in my repertoire, I'm often whipping these up in the kitchen. They're light. They're bite size. And they're totally tasty. Try them for Christmas day, I know you'll love them...

What you'll need
1 cup self-raising flour
1/4 teaspoon bicarb soda
2/3 cup buttermilk (if you don't have buttermilk use normal milk with a splash of vinegar)
1 egg, beaten lightly
15g butter, melted
2 tablespoons parsley, chopped
185g cream cheese
1/2 lemon
2 tablespoons spring onions, finely chopped
50g smoked salmon, sliced

What to do
First, the batter. Sift the flour and soda into a medium bowl. In a jug, combine your buttermilk, egg, butter and half the parsley. Then add this in and stir together until you get a smooth batter.

Pop a pan on the stove with a brush of olive oil. Make sure it's non-stick. It will make life so much easier. Drop 4 spoonfuls of batter into your pan. You want them to end up about 4cm in diameter. Cook til browned on one side then flip. Repeat until you've used all your batter.

Meanwhile, whip up the topping. Mix the cream cheese with the spring onions, the remaining parsley and the juice from the lemon. Done!

Now to assemble. Pop a little dollop on each blini then top with a slither of salmon and a dusting of parsley. Try not to eat half of them as you go. I'm guilty of that.

Serve up with your best bottle of bubbles! Cheers.

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Photos by Krissie.