recipes > Smoked salmon with dill and chive blinis
Perfect for party platters, these bite-sized herb blinis are topped with smoked salmon, crème fraîche and slivers of cucumber.
- 300g smoked salmon
- 200g crème fraîche
- 1 small Lebanese cucumber, thinly sliced
- Watercress sprigs, salmon roe and lemon wedges, to serve
Dill and chive blinis:
- 2/3 cup plain flour
- 1/3 cup wholemeal flour
- 21/2 teaspoons baking powder
- 2 tablespoons finely chopped dill, plus extra sprigs to serve
- 1 tablespoon finely chopped chives, plus extra to serve
- Finely grated rind of 1/2 lemon, plus extra to serve
- 1 tablespoon buttermilk
- 40g butter, melted and cooled, plus extra melted butter to brush
- 1 egg
- To make blinis: sift both flours and baking powder into a large bowl. Stir in dill, chives, rind and a pinch of salt. Whisk buttermilk, butter and egg in a separate bowl until combined.
- Make a well in dry ingredients. Pour in buttermilk mixture and whisk until smooth. Cover and stand at room temperature for 30 minutes.
- Place a large non-stick frying pan over medium heat and brush with melted butter. Add scant tablespoons of blini batter to pan, allowing 1-2cm for batter to spread. Cook for 1-2 minutes or until bases are golden brown and bubbles begin to appear around the edges. Flip and cook for a further 1-2 minutes or until golden brown and blinis are cooked through.
- Transfer blinis to a plate and wipe pan with paper towel. Cook remaining blini batter, in batches, wiping pan and brushing with melted butter between each batch.
- Top each blini with smoked salmon, a dollop of crème fraîche and 3-4 cucumber slices. Sprinkle with extra lemon rind, extra dill, extra chives and watercress sprigs. Serve with salmon roe and lemon wedges.
Tip: You can make the blinis a day ahead. Store in an airtight container in the fridge, then bring to room temperature before assembling. Alternatively, layer blinis between pieces of baking paper in an airtight container and freeze for up to 1 month. Reheat frozen blinis in an oven preheated to 150°C/130°C fan-forced for 7-9 minutes or until thawed and slightly re-crisped.
Balance the savoury flavours of the smoked salmon with this crisp, refreshing drink. Just add ice.See more about this wine
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