RACHEL LETT
Soft, pillowy saucers, lavishly topped with cream cheese and smoked salmon. These low-carb blinis are a doddle to make and can carry all sorts of cargo for your drinks party — smoked salmon and cream cheese, pickled herring, or roast beef and horseradish.
Smoked Salmon Blinis
MAKES 38 BLINIS
For the blinis
80g cream cheese
60g almond flour
2 eggs
pinch of salt
knob of butter
Toppings
cream cheese
smoked salmon, without added sugar
lemon
soft herbs like dill or chives
salt and pepper
Ingredients
In a blender or food processor, mix together the cream cheese, almond flour, egg and salt to create a smooth batter.
Melt a knob of butter in a heavy based frying pan over a low heat. Using a teaspoon (measuring spoon works best), dollop the batter into small rounds. Cook for two minutes on each side until golden. Transfer to a plate and allow to cool. Continue to cook the rest of the batter in the same way until it's all used up.
The blinis can be made in advance and stored in an airtight container in the fridge until you're ready to assemble — they will happily last for up to a week.
When you're ready to serve, heat them in the oven for two minutes at 180°C (356°F). Spread cream cheese on each blini and top with smoked salmon, a squeeze of lemon and season with salt and pepper. Garnish with some soft herbs like dill of chives.