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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
trout blini on a platter
24
40M
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Ingredients

Method

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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Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Tags: All year Moderate Modern Australian Salmon Serves 10 or more Starter