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Gluten-free blinis with smoked salmon recipe

80 ratings

Made using gluten-free ingredients, these delicious smoked salmon blinis make the perfect Christmas party canapé for your guests. See method

Ingredients

200g (7oz) Doves Farm gluten-free flour
generous pinch of salt
1 x 7g sachet Allinson easy bake yeast
240ml (8floz) semi-skimmed milk (or unsweetened soya or oat milk for dairy free), warmed slightly
2 eggs, separated
olive oil for frying
225-340g (8-12oz) smoked salmon
300ml sour cream (or plain soya cream cheese flavoured with the juice of 1/2-1 lemon for dairy-free)
lumpfish roe or pinches of chilli powder to decorate
dill to serve

If you don't have sour cream, use crème fraîche or yogurt

of the reference intake
Carbohydrate 1.2g Protein 2.5g Fibre 0g

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.