Its time for something a little festive, these blinis topped with salmon and crème fraiche are light and delicious and can be served as a canapé pre lunch or dinner, you could even have them for breakfast on Christmas day. The blinis are gluten free and could be made dairy free by using a plant based alternative crème fraiche.

The blini bases can be made in advance and frozen, simply allow them them to defrost before adding the toppings. The addition of a little sprig of dill makes all the difference, enjoy!

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Ingredients

Makes around 20-25

Serving 1-2 as a canape or 3 for a light breakfast or snack

Time approx 1 1/2hr

Blinis:

• 175g Buckwheat flour
• 2tsp baking powder
• Pinch salt & pepper 
• 2 eggs
• 300ml milk (almond or dairy)
• Oil for frying

Topping:

• 200g smoked salmon
• 300ml crème fraiche (half fat)
• Fresh dill to garnish

Method

1. Sieve the buckwheat flour into a large bowl, add the baking powder, salt & pepper and mix well. Make a well in the middle for the wet ingredients.
2. In a separate bowl whisk the eggs until aerated and stir in the milk. 
3. Gradually add the egg & milk mixture to the flour, whisking at the same time.
4. Heat a little oil in a frying pan on a low heat. Add the batter 1 tbsp at a time to form a small circle. Fry for 3 minutes each side until golden. Set aside on kitchen paper and allow to cool.
5. Place the blinis on a plate and top with 1 tsp of crème fraiche, a small piece of smoked salmon  and garnish with a piece of the fresh dill.