Light, fluffy blinis topped with smoked salmon, sour cream and dill make an elegant canapé for festive drinks.
Making the blinis from scratch is well worth the effort, creating warm, tender bites that can be prepared ahead and assembled just before serving. Our smoked salmon blinis are elegant while their bite-sized nature make them easy to enjoy during festivities.
Sift the flours and the salt into a bowl. Stir through the yeast and make a well in the centre. Gently warm the crème fraîche and milk in a small saucepan until just lukewarm.
Add the egg yolks to the warmed milk, mix together, then pour into the well. Whisk to form a smooth batter. Cover the bowl with cling film, then leave in a warm place for 45 minutes until thickened and bubbly. Whisk the egg whites until they form medium peaks, then fold through the batter.
Lightly grease a heavy-based frying pan with sunflower oil and place over a medium heat. Drop tablespoonfuls of the batter, spaced apart, into the hot pan and cook for about 1 minute or until bubbles appear on the top and the underside is golden. Flip over and cook on the other side for a further minute until golden.
Remove to a plate and repeat in batches with the remaining batter, greasing the pan when necessary. Set aside to cool.
Top each blini with a spoonful of sour cream, a piece of smoked salmon, a little salmon roe and a few dill fronds. Finish with freshly ground black pepper and serve.
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