Blinis with Smoked Salmon

This is a classic Christmas canape or starter. You can make small ones using a dessert spoon of batter per pancake. If you want large ones use a jug and pour a larger amount of the batter into the frying pan. Don’t feel you can only do salmon. I also enjoy cured meats with cream cheese, or blue cheese with roasted red onion.

Credited to: Coeliac UK

Kcal: 61.0

Difficulty: Pretty easy

Serves 20
10 mins prep
10 mins cooking time

Ingredients

  • 75ml milk
  • 100g Greek yogurt
  • 1 medium egg
  • 1 pinch bicarbonate of soda
  • 100g gluten free self-raising Flour*
  • 100g cream cheese*
  • 1tsp horseradish sauce*
  • 2 sprigs of chives, chopped
  • 100g smoked salmon, diced.

Notes: *Please check our Food and Drink Information for suitable products.

Method

  1. Place the milk, yogurt, egg, bicarbonate of soda, and the gluten free flour into a bowl and mix until you get a smooth batter.

  2. Mix the cream cheese, horseradish and chives together, until they combine, and reserve.

  3. Heat a large non-stick frying pan, then place a spoonful of the batter mixture in and cook for 1 minute on each side, or until browned and cooked through.

  4. Top the blini with the cream cheese filling and finish with smoked salmon

Nutritional information per serving

Kcal
61
Fat
4g
Carbs
4g
Protein
3g
Fibre
0g

Hints and tips:

The blinis can be made in advance and stored in the fridge for a day, or frozen and defrosted when needed.