It's made with a traditional blini base, topped with crème fraîche, smoked salmon, caviar and finished off with chives and a zesty squeeze of lemon. Simply slice and serve as either a starter, or a lighter lunch/dinner option.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Cal/Serv:
306
Ingredients
300ml
(½ pint) crème fraîche
Zest and juice of ½ lemon, plus lemon wedges to serve
175g
(6oz) plain flour
1tsp.
baking powder
3
large eggs, separated
200ml
(7fl oz) milk
3Tbsp.
chopped fresh chives, plus extra to garnish
½ tbsp olive oil
210g
pack smoked salmon slices
1Tbsp.
lumpfish caviar, optional
Directions
Step 1
In a small bowl, mix together crème fraîche, lemon zest and juice, and some salt and freshly ground black pepper. Set aside.
Step 2
Sift the flour, baking powder and a pinch of salt into a large bowl. Make a well in the centre and add the egg yolks and milk. Gradually whisk the flour into the liquid to make a smooth batter.
Step 3
In a separate bowl, whisk the egg whites until they form stiff peaks. Use a large metal spoon to fold egg whites into the batter, then add the chives and some freshly ground black pepper.
Step 4
Preheat grill to medium. Heat oil in a 25.5cm (10in) non-stick frying pan. Add the batter and cook over low-medium heat for 3-4min until the base is golden. Next, grill for 3min until golden and cooked through. Leave blini to cool for 30min.
Step 5
To serve, put the blini on a cake stand or serving plate and spoon over the crème fraîche mixture. Top with smoked salmon slices and garnish with extra chives, freshly ground black pepper and lumpfish caviar, if using. Serve with lemon wedges and a green salad, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
