Blinis With Smoked Salmon

Simple 4 ingredient blinis topped with cream cheese, smoked salmon and chives. The ultimate appetiser or savoury party food!

5 from 1 vote

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Course: Appetizer, party food

Cuisine: western

Diet: Vegetarian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: serves

Calories: 39kcal

Mix the self raising flour and salt together in a medium bowl.
Make a well in the centre and add the egg and olive oil.
Mix until combined.
Add ¼ cup of milk and whisk until smooth. Repeat 3 more times with the remaining milk.
Continue whisking until the batter is completely smooth and runny.
If using a Thermomix: place the self raising flour, salt, egg, olive oil and milk into the Thermomix bowl. Mix for 15 seconds, Speed 6. Scrape down the sides of the bowl and repeat for a further 15 seconds or until smooth.
Heat a large frying pan over medium heat and add 1 tablespoon of butter.
Once the butter has melted, add tablespoons of the mixture into the frying pan.
Cook for 1 minute on either side or until lightly golden and small bubbles have formed.
Place onto a paper towel lined plate.
Repeat in batches with the remaining mixture.
Serve with a small dollop of cream cheese, smoked salmon and fresh chives.

RECIPE NOTES & TIPS

Size matters - make sure you keep blinis at 'bite size' for ease of holding and eating finger food.
When cooked, place the blinis on paper towels to soak up any residue butter from the frying pan.
You can replace the cream cheese with cremé fraiche or mascarpone if you prefer.
Store cooked blinis in an airtight container in the fridge for 2-3 days.
Blinis with smoked salmon are traditionally served either at room temperature or just slightly warmed - not warm enough to soften and melt the cream cheese though!
To reheat, place the cooked blinis on baking paper and reheat in the oven at a low temperature until just slightly warmed through.
Cooked blinis can be frozen for up to 3 months.
Lay them between layers of baking paper in an airtight container and freeze.
Thaw in the fridge overnight, or at room temperature for 1-2 hours, then garnish and serve.