Mini Blinis with Salmon and Chives | PAYSAN BRETON

4 pers.

10 min

10 min

1 hr

Mini Blinis with Salmon and Chives

For approximately 24 mini blinis

Thick Crème Fraîche

25 g Thick Crème Fraîche

Flour

150 g Flour

Baking powder

1.5 Bags Baking powder

Salt

1 Pinch Salt

Egg

2 Units Eggs

To assemble the canapés

Thick Crème Fraîche

1 g Thick Crème Fraîche

Salmon egg

1 g Salmon egg

Smoked salmon

3 Slices Smoked salmon

Chives

Sprigs Chives

Dill

Sprigs Dill

In a container, mix together flour, baking powder and egg yolks using a whisk. Add Crème Fraîche, salt, mix together and set aside.
Beat egg whites with a hand mixer until they form stiff peaks. Using a spatula, delicately fold egg whites into the mixture and refrigerate for 1hr.
Use a small spoon to pour the mixture into a hot, lightly oiled frying pan. Try to make them as round as possible (approximately 3cm in diameter). Cook 1 minute, flip and continue to cook 1 more minute until golden brown. Set on a dish and continue the process until all of the mixture has been used.
Assemble by placing a teaspoon of Crème Fraîche on each blinis, then alternate between the eggs and salmon strips. Top with the finely chopped herbs, salt and pepper.

Store the mini blinis in an airtight container and refrigerate. Before assembling, reheat blinis in the oven for 5 min. at 150°C.