Smoked Salmon Blini with Lemon Crème Fraiche and Caviar

Serves: 20
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

FOR THE BLINI

100g plain flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1/2 cup milk
Butter or oil, to cook

FOR THE LEMON CRÈME FRAICHE

250g crème fraiche
Zest of 1 lemon
Salt and pepper to taste

TO SERVE

Caviar
Capers
Chives
Wedges of Lemon

Method

To make the blini, add the flour, salt and baking powder to a bowl and stir to combine. 

Add the egg and half of the milk to the centre of the bowl and use a fork to whisk the mixture together until smooth.

 Gradually add the remaining milk 1 tablespoon at a time until you have a smooth batter that runs off a spoon in a ribbon. If the mixture is too thick, add extra milk as needed.

Place a large frying pan onto a medium heat. Add the butter or oil and allow to heat up.

Use a tablespoon to drop small dollops of batter into the pan. When bubbles appear over the surface of the blini, flip over and cook until golden on both sides.

Repeat until all blini are cooked.

To make the lemon crème fraiche, fold the lemon zest into the crème fraiche. Add salt and pepper to taste. Place into an extra small Styleware bowl ready to serve.

 Pack the blini and the serving ingredients into your Styleware bowls, ready to hit the road. To make, layer the crème fraiche and then smoked salmon onto the blini. Dress with your favourite toppings and enjoy!