Spelt blini with hot-smoked salmon and crème fraîche
Get the party started with this spelt blini with hot-smoked salmon and crème fraîche recipe! Perfect to hand around as a starter at a family gathering, these bite-size snacks are a delight.
- 40 mins preparation
- Makes 24
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Ingredients
- 2/3 cup plain spelt flour
- 1 teaspoon baking powder
- 1 egg
- 1/2 cup buttermilk
- 20 gram butter, melted
- pinch of sea salt
- 1 cup crème fraîche or sour cream
- 1 teaspoon finely grated lemon zest, plus 2 teaspoons juice
- 300 gram hot-smoked salmon, flaked
- 3 radishes, trimmed, thinly sliced
- 2 tablespoon fresh dill sprigs
Method
- 1Sift flour and baking powder into a medium bowl, then make a well in the centre. Whisk egg, buttermilk, butter and salt in a jug. Pour into dry ingredients, stirring until just combined. Stand for 5 minutes.
- 2Coat the base of a large frying pan with cooking oil spray. Heat pan over medium heat. To make 6 blini at a time, spoon 2 teaspoons of the mixture into pan for each blini. Cook blini for 1 minute each side or until browned. Transfer to a wire rack to cool. Repeat with remaining mixture to make 24 blini in total.
- 3Combine crème fraîche, zest and juice in a medium bowl. Season to taste.
- 4Top each blini with crème fraîche mixture, salmon, radish and dill. Season with ground black pepper.
Notes
Use a mandoline or V-slicer to thinly slice the radishes.
