Burren Smokehouse cold smoked Irish organic salmon on homemade blinis

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Makes 30

 

For the blinis:

1 cup self-raising flour
A pinch of sea salt
1 large egg
1 tbsp olive oil
1 cup semi-skimmed milk
1 knob of unsalted butter

 

For the topping:
Crème fraîche
Burren Cold Smoked Irish Organic Salmon, cut into 1cm wide strips
Fresh dill

 

1. To make the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre and add in the egg and oil. Beat until well-mixed.
2. Gradually whisk in the milk to make a smooth batter.
3. Place a large non-stick frying pan over a medium heat and melt the butter. Add individual tablespoons of the batter to the pan to create small blinis. When you see little bubbles on top and the bottom side has turned a golden colour, flip over and brown the other side. When both sides are a golden colour, transfer to a plate and allow to cool. This recipe makes around 30 so do them in batches to avoid overcrowding the frying pan.
4. When ready to serve, pop a spoon of crème fraiche on top, then a folded strip of Burren Cold Smoked Irish Organic Salmon and garnish with a little fresh dill