Instructions

1. To make the herb cream, in a small bowl combine the sour cream, shallot, lemon zest and dill season to taste with sea salt and freshly ground black pepper, cover with cling film and refrigerate until ready to serve.
2. For the blinis, sift the flours, baking powder and salt in a large bowl.
3. In a separate bowl whisk together the milk, egg and 1 tablespoon of the butter, then whisk mixture until well combined.
4. Heat a large, heavy based fry pan over a medium-low heat and add a tablespoon of butter.
5. When the butter is foaming drop a level dessertspoon of the blini pancake mixture into the pan. Cook over a medium to low heat until bubbles begin to appear on the top of the blini (around 2 minutes).
6. Flip the blini and cook for a further 1 minute or until golden brown. Repeat (you can normally cook 3 or 4 blinis in the pan at the same time) until all of the mixture has been used.
7. Add more butter to the pan while your cooking if needed. Keep the blinis warm until your ready to serve. Just before serving, spoon a little herb cream on to each warm blini, top with a generous flake of smoked salmon.
8. Garnish with chopped chives. Serve with a glass of champagne or sparkling white wine.

• Servings : 18
• Ready in : 35 Minutes
• Course : Entreè, Finger Food, Snack
• Recipe Type : Canapés
• Ingredient : Salmon