Smoked Salmon Blinis

Soft, pillowy saucers, lavishly topped with cream cheese and smoked salmon. These low-carb blinis are a doddle to make and can carry all sorts of cargo for your drinks party — smoked salmon and cream cheese, pickled herring, or roast beef and horseradish.

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A note on cooking

I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!

Ingredients

servings

Method

In a blender or food processor, mix together the cream cheese, almond flour, egg and salt to create a smooth batter.
Melt a knob of butter in a heavy based frying pan over a low heat. Using a teaspoon (measuring spoon works best), dollop the batter into small rounds. Cook for two minutes on each side until golden. Transfer to a plate and allow to cool. Continue to cook the rest of the batter in the same way until it's all used up.
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The blinis can be made in advance and stored in an airtight container in the fridge until you're ready to assemble — they will happily last for up to a week.
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When you're ready to serve, heat them in the oven for two minutes at 180°C (356°F). Spread cream cheese on each blini and top with smoked salmon, a squeeze of lemon and season with salt and pepper. Garnish with some soft herbs like dill of chives.

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Bon app! R

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Smoked Salmon Blinis

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Ingredients

Method

Smoked Salmon Blinis

Nutrition

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Ingredients

Method

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