Spelt blini with hot smoked salmon and crème fraîche
Entertaining is simple with these quick spelt blini topped with hot-smoked salmon and crème fraîche
- 40 mins preparation (plus standing and cooling)
- Makes 24
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Ingredients
- ⅔ cup (100g) plain spelt flour
- 1 teaspoon baking powder
- 1 egg
- ½ cup (125ml) buttermilk
- 20 g butter, melted
- pin sea salt
- cooking-oil spray
- 1 cup (240g) crème fraîche
- 1 teaspoon finely grated lemon rind
- 2 teaspoons lemon juice
- 300 g hot smoked salmon, flaked
- 3 radishes (105g), trimmed, sliced thinly
- 2 tablespoons fresh dill sprigs
Method
- 1Sift flour and baking powder into a medium bowl; make a well in the centre. Whisk egg, buttermilk, butter and salt in a jug; pour into dry ingredients, stir until just combined. Stand for 5 minutes.
- 2Coat the base of a large frying pan with cooking-oil spray; heat pan over medium heat. Spoon 2 teaspoons of mixture for each blini into pan (6 at a time); 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, rind and juice in a medium bowl; season to taste.
- 4Top blini with crème fraîche mixture, salmon, radish and dill. Season with ground black pepper.