Homemade Blinis with Smoked Salmon
with crème fraîche and fresh herbs | to share
Maak de feestdagen compleet met onze speciale amuses. Crostini's met burrata, blini's met zalm of een winterse borrelplank - allemaal heerlijke hapjes die je diner nóg feestelijker maken!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Flour
(Contains: Gluten, Tarwe May be present: Gluten)
8 g
Baking powder
(Contains: Tarwe May be present: Gluten, Ei, Lupine, Melk (inclusief lactose), Soja)
2 piece
Egg
(Contains: Ei)
120 g
Smoked salmon
(Contains: Vis)
100 g
Crème fraîche
(Contains: Melk (inclusief lactose))
10 g
Fresh dill & chives
30 g
Capers
1 piece
Lemon
200 milliliters
Organic semi-skimmed milk
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 teaspoon
Salt
1 tablespoon
[Plant-based] butter
to taste
Black pepper
Nutrition Values
Utensils
Cooking Steps
- Add the flour, eggs, baking powder, milk and salt to a mixing bowl. Mix together until you have a smooth batter.
- Heat a knob of butter in a large frying pan on medium-high heat. Add small dollops (about 1 tbsp) of batter to the pan, making sure not to overcrowd the pan.
- Fry the blinis for 1 - 2 minutes per side, then transfer to a large plate.
- Repeat until you have used all the batter.
- Finely chop the fresh herbs.
- Cut the lemon into wedges.
- Add the crème fraîche to a small bowl and mix with the herbs.
- Juice one lemon wedge into the bowl and season with black pepper.
- Spread a small amount of crème fraîche onto each blini.
- Place a slice of smoked salmon on top.
- Garnish with the capers.
- Arrange the blinis on a serving platter with the lemon wedges on the side.
