1 Cup of plain Flour
Salt & Pepper
3tsp. of Baking Powder
180ml. of Milk
50gr. Melted Butter
1tsp. Chives, chopped
1tsp. Dill, chopped
Oil for frying
200gr. Smoked Salmon Ribbons
240gr. Tub of Cream Cheese or Crème Fraiche, room temperature
1tsp. fresh Dill, Parsley or Chives, chopped
Salmon Roe or Caviar to garnish
Fresh Herbs or Sprouts to garnish
Place the flour into a mixing bowl together with the salt, pepper, baking powder and fresh herbs. Stir to combine.
In a separate mixing bowl combine the egg and the milk with a whisk or fork.
Start pouring the egg mixture into the flour and mix until just combined. Now add the melted butter and mix until you have a smooth batter.
Heat a large frying pan over medium heat and drizzle some oil into the pan. You will need about a teaspoon of batter per blini, so once the oil is hot drop a few teaspoons of batter into the pan making sure the blinis don’t touch each other. Fry the blinis for about a minute per side until golden and well risen. Remove the blinis from the pan and allow to cool while you fry off the rest.
To prepare the cream cheese, place the cream cheese or crème fraiche into a small mixing bowl and add the chopped herbs and mix until smooth. Spoon the mixture into a piping bag if you have one and set aside until needed.
Once you are ready to serve, pipe a small amount of the cream cheese or crème fraiche onto the cooled blinis (alternatively you can spread some of the cream cheese or crème fraiche over the blinis). Top with some of the smoked salmon followed by the roe or caviar and fresh herbs or sprouts.