Smoked Salmon Blinis

Smoked Salmon and horseradish Blinis



115g/4oz self-raising  flour

2tsp caster sugar

1 large free-range egg

110ml/4fl oz milk

Small handful of fresh chives

Small packet of smoked salmon

3 tbsp of horseradish sauce

1 200ml tub of crème fraiche

1 lemon



  • Mix the horseradish sauce and crème fraiche together in a bowl. Set aside in the ‘fridge.
  • Place a large circle of bake o glide onto the simmering plate.
  • Beat together the flour, sugar, egg & milk
  • Using a desert spoon, place spoonfuls of the mixture onto the silicone paper to cook. They will start to bubble and when his happens and they look fairly ‘set’ flip them over so that you can cook the other side.
  • Ideally serve whilst warm, blob on some of the crème fraiche mixture and a slice of smoked salmon. Arrange some of the chives on to pretty it all up and serve with some wedges of lemon.
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