Smoked Salmon Blinis
An absolute classic, these blinis are light and very moreish. Leaving the batter to ferment gives them their characteristic texture and flavour, so don’t skip it. Serve these canapés DIY for people at your next dinner party to help themselves or as impressive snacks when having people over. If you make this smoked salmon blini recipe in advance, cover then reheat in a low oven for 5 mins to refresh them slightly before serving. It’s the ultimate appetiser.
Serves
8
FOR THE FERMENTED FLOUR PASTE:
Whole Milk
Plain Flour
Fast Action Dried Yeast
FOR THE BLINI BATTER:
Fresh Chives
Plain Flour
Whole Milk
Egg
FOR THE TOPPING:
Crème Fraîche
Creamed Horseradish
Lemon
Smoked Salmon
Butter
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Sophie Godwin
Sophie Godwin is a cookbook author, food writer and chef. When she’s not catering weddings, she is rustling up accessible cookable bangers. She's helped us write multiple Mob cookbooks over the years and her recipes never disappoint. Her debut cookbook Sundays is out now.
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Sophie Godwin
Sophie Godwin is a cookbook author, food writer and chef. When she’s not catering weddings, she is rustling up accessible cookable bangers. She's helped us write multiple Mob cookbooks over the years and her recipes never disappoint. Her debut cookbook Sundays is out now.