Ingredients
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1 cup baking mix
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1 tsp baking powder
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1 1/4 cups whole milk
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1 egg
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1 lemon, cleaned
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2 tbsp chives
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2 tbsp butter
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2 tsp finely grated horseradish
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1/2 cup creme fraiche
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3.5 oz smoked salmon
Steps
1
Add the baking mix and baking powder to a bowl. While stirring, add the milk first, and then add the egg.
2
Grate the lemon’s yellow skin over the batter and stir. Finely chop the chives and stir in 2/3.
3
Heat 1/3 of the butter in a frying pan and bake 4 small pancakes (blinis) for 3 minutes until golden brown and done. Flip after 2 min.
4
Use the rest of the butter to make 8 more blinis. Put them on a dish.
5
Mix the horseradish with the crème fraîche, pepper and, if you want, salt. Cover the blinis with some creme fraiche.
6
Divide the salmon into 12 equal pieces and add them on top of the creme fraiche.
7
Sprinkle the rest of the chives and, if you want, some pepper.
Tips
You can make the blinis up to 3 days in advance. Keep in a closed container in the fridge. Eat them cold or heat them up in the microwave at 50% for 2 min or in the oven at 375°F for 5 min.
