Blinis With Smoked Salmon
Ready In: 30 mins
Serves: 30
Yields: 30 blinis
Ingredients
- 14 ounces smoked salmon, sliced and then minced (Atlantic salmon preferred)
- 1⁄4 cup shallot, finely diced
- 1 tablespoon fresh chives, finely sliced
- 1 tablespoon fresh parsley, finely minced
- 2 tablespoons extra virgin olive oil (very good quality)
- 1 teaspoon capers, finely minced
- 1 teaspoon lemon zest, finely grated
- 1 teaspoon lemon juice, freshly squeezed
- salt and pepper
- 1 cup pancake mix, not flavoured (the kind that only needs water)
- 3⁄4 cup water
- 2 tablespoons fresh thyme, chopped
- 1⁄4 cup sour cream
- 2 tablespoons chives
Directions
- Combine smoked salmon, shallots, chives, parsley, olive oil, capers, lemon zest and juice. Lightly season with salt and pepper.
- Combine pancake mix and water and fresh thyme; season to taste with salt and pepper. Stir until just combined. Heat a skillet over medium heat. Make 30 silver-dollar (toonie) sized mini pancakes with about 1 tablespoon batter; cook until golden brown on both sides.
- Place blinis on a platter, top each with a rounded teaspoon of salmon mixture; Garnish each with a small dollop of sour cream and fresh chives. Serve at room temperature.
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