Go to the Globe and Mail homepage

Jump to main navigationJump to main content

(Amanda Lowe/The Globe and Mail)
(Amanda Lowe/The Globe and Mail)

Blinis with Smoked Salmon and Crème Fraiche Add to ...

Blinis take a little more time than some appetizers, but they’re not difficult. You can make them in advance and then lightly heat them up and garnish just before your guests arrive.

Follow on Twitter: @sueriedl

  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Ready time: 1 hour, 30 minutes (includes 1 hour rising time)
  • Servings: 35

Blinis

2/3 cup whole wheat flour

2/3 cup all-purpose flour

1 tsp instant yeast

1/2 tsp salt

1-1/4 cup milk, warm

2 tbsp butter, melted and cooled

1 egg, separated





Topping

200g smoked salmon, sliced thinly and divided into 35 pieces

4 to 5 tbsp crème fraiche or sour cream

fresh dill

Method

In a medium bowl mix together flour, yeast and salt. Add milk and whisk to combine. Cover and let rise for an hour in a warm location.

Whisk the egg yolk lightly and add to the batter with butter. Combine.

In a clean bowl whisk egg white to stiff peaks and fold into the batter.

In a pan over medium heat (add a little oil) drop dollar sized portions of the batter. Cook until the top starts to bubble, then flip and brown the other side.

Keep the finished blinis warm under foil or in the oven at a low setting.

To serve, add a piece of salmon to each blini, top with the crème fraiche and garnish with dill.





In the know

Most popular video »

Highlights

More from The Globe and Mail

Most Popular Stories