Made using gluten-free ingredients, these delicious smoked salmon blinis make the perfect Christmas party canapé for your guests.
- Sift the flour with the salt then add the yeast. Whisk in the warm milk with a hand whisk then beat in the egg yolks. Cover with a clean tea towel and leave in a warm place for around an hour to rise. Whisk the egg whites to a soft peak then stir them into the batter.
- Heat a heavy frying pan with a small dribble of oil. When hot, use a large teaspoon or dessertspoon to drop small puddles of the batter into the pan. Cook for a minute then flip over and cook for a further minute. Remove with a spatula onto kitchen paper and continue to fry the blinis, inter-layering them with kitchen paper as they are cooked.
- To serve, spread each blini lightly with the cream or soya cheese. Cut the smoked salmon into small enough pieces to be able to fold over on the blini then put another dab of the sour cream or cream cheese on the top of each. Decorate each with a few balls of lumpfish roe or with a pinch of chilli powder.
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