Blinis With Smoked Salmon And Dill

  • 1 egg
  • 3/4 cup milk
  • 1  cup self-raising flour
  • 30g butter, chopped
  • 150g smoked salmon, sliced
  • 1/2 cup sour cream
  • 2 tablespoons finely chopped fresh dill
  • 2 teaspoons finely grated lemon rind
  • Dill sprigs, to serve
  1. Combine egg and milk together with a fork. Sift flour into a medium bowl. Make a well in the centre. Gradually add the milk mixture to the flour mixture, stirring with the fork until combined. Set aside for 10 minutes to rest.

  2. Melt a little of the butter in a large non-stick frying pan over medium-high heat. Using 2 level teaspoons mixture per blini, cook in batches of 8 for 2 minutes each side or until lightly browned, Transfer to a wire rack to cool. Repeat 3 times.

  3. Divide smoked salmon evenly into 32 portions. Combine sour cream and dill in a small bowl. Season with salt and pepper.

  4. Place blini on a platter. Top with sour cream mixture, salmon and lemon rind. Serve sprinkled with dill sprigs.

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