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
  • Print


  • 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


  • 1
    Sift 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.
  • 2
    Coat 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.
  • 3
    Combine crème fraîche, rind and juice in a medium bowl; season to taste.
  • 4
    Top blini with crème fraîche mixture, salmon, radish and dill. Season with ground black pepper.

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