Recipe: Dill blini with smoked salmon, creme fraiche and Keta caviar
13 Feb 2017 | Katja Skafar
Dill blini with smoked salmon, creme fraiche and Keta caviar
100g plain flour
25g caster sugar
1 tsp soda bicarbonate
250ml creme fraiche
2 tsp chopped dill
1 small jar keta caviar
1 tsp cream of tartar
500g smoked salmon
Mix the flour, bicarbonate of soda, cream of tartar, sugar and salt together. In a separate bowl, mix the egg and milk and then add to dry ingredients
and blend together. Add the dill.
Heat a small amount of oil in a frying pan. When the oil is hot, wipe it off with some kitchen paper. Using a dessert spoon drop individual rounds of the mixture into the pan.
After a minute or so the bubbles will form and then burst, as they burst, flip the blini over using a palette knife and cook the other side.
Prepare an elegant platter of sliced smoked salmon and bowls of creme fraiche, keta and wedges of lemon