Impress your guests with this homemade blini recipe by top chef Gabriel Waterhouse, perfect for creating elegant canapés in a lot less time than you'd think. We've topped them with the classic combination of smoked salmon, crème fraîche and caviar but you can mix and match your favourites - try cream cheese and thin shavings of courgette tossed in olive oil for a vegetarian version.
Homemade blinis
Ingredients
24
servings
-
For the blinis
- 350 g
- 3 g
- 10 g
- 50 g
-
- 285 ml
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Preparation
Begin by preparing the blinis. Mix the flour, salt and yeast in a bowl and create a well in the middle. Meanwhile, gently melt the butter in a small pan and add the milk, then whisk in the egg (make sure the mixture is lukewarm so you don't cook the egg).
Gradually whisk the milk, egg and butter mixture into the flour until you have a smooth batter.
In a non-stick frying pan, melt a small knob of butter over a low heat. Spoon small amounts of the blini batter into the pan and gently cook several blinis at a time for a few minutes before flipping them over and cooking the other side - 2-3 minutes should do it.
Once all the blinis are cooked cover each with a dollop of crème fraîche and place a few generous pieces of smoked salmon on top, garnishing with a spoonful of caviar and sprig of parsley.
