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Smoked salmon blinis on a serving platter
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Smoked salmon blinis

Mini soft fluffy pancakes & topping ideas galore

Smoked salmon blinis on a serving platter
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15 mins plus toppings
Not Too Tricky

makes 30

About the recipe

We make these every Christmas when guests are arriving. It’s generally a job that me and Dad do – while greeting people with a drink you can also be knocking out a few freshly cooked blinis, adding simple toppings as you go. Yum.


nutrition per serving

2
6

Calories

1
.
1
g

Fat

0
.
3
g

Saturates

0
.
4
g

Sugars

0
.
1
g

Salt

0
.
9
g

Protein

3
.
4
g

Carbs

0
.
1
g

Fibre

of an adult’s reference intake


Recipe From

Jamie Oliver's Christmas Cookbook

Jamie Oliver's Christmas Cookbook

By Jamie Oliver

Ingredients

1 cup of self-raising flour

1 large free-range egg

olive oil

1 cup of semi-skimmed milk

unsalted butter

Top Tip

Get ahead – make the batter the night before, then simply leave covered in the fridge until needed, whisking up well before use.

Method

1. For the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you’ve got a lovely, smooth batter.

2. Put a large non-stick frying pan on a medium heat and add 1 small knob of butter.

3. Once hot and the butter’s melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top.

4. The first batch always helps you figure out your temperature control, so adjust it up or down if needed.

5. Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up. Top with your favourite combos (see below), season to perfection and enjoy.


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