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Blinis with Smoked Salmon and Crème Fraiche

Amanda Lowe/The Globe and Mail

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.

Servings: 35

Ready time: 1 hour, 30 minutes (includes 1 hour rising time)


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


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

4 to 5 tbsp crème fraiche or sour cream

fresh dill


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.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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