Smoked Salmon Topped Blinis
Prep Time
Cooking Mode
3 pkgs sliced smoked salmon, finely minced (125 g each)
¼ cup finely diced shallots
1 tbsp finely sliced fresh chives
1 tbsp finely minced fresh parsley
2 tbsp first cold pressed extra virgin 100% olive oil
1 tsp finely minced capers
1 tsp each finely grated lemon zest and lemon juice
1 cup pancake mix
2 tbsp chopped fresh thyme
¼ cup sour cream
2 tbsp chives
3 pkgs sliced smoked salmon, finely minced (125 g each)
¼ cup finely diced shallots
1 tbsp finely sliced fresh chives
1 tbsp finely minced fresh parsley
2 tbsp first cold pressed extra virgin 100% olive oil
1 tsp finely minced capers
1 tsp each finely grated lemon zest and lemon juice
1 cup pancake mix
2 tbsp chopped fresh thyme
¼ cup sour cream
2 tbsp chives
Directions
1Combine smoked salmon, shallots, chives, parsley, olive oil, capers, lemon zest and juice. Lightly season to taste with salt and pepper.
2Combine pancake mix with 3/4 cup (175 mL) water and fresh thyme, season to taste with salt and pepper. Heat a skillet over medium heat. Make toonie-sized mini pancakes with about 1 tbsp (15 mL) batter, cook until golden brown on both sides.
3Place blinis on a platter, top each with a rounded tsp (5 mL) of salmon mixture. Garnish each with a small dollop of sour cream and fresh chives. Serve at room temperature.
Disclaimer
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Personal Note
Personal Note
