Smoked Salmon Blinis

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Portmeirion for AGA White Baking Tray
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As an alternative use caviar to give a variety of colour and taste.

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Makes 20

  • 115g (4oz) self raising flour
  • 1 egg
  • 125ml (¼ pint) milk
  • Salt and black pepper
  • Olive oil
  • Creme fraiche
  • 150g (5½ oz) smoked salmon
  • Lemon wedges
  • Chopped parsley or dill

Place the flour in a basin, make a well in the centre. Add the egg, and half the milk , whisk together and thin to a dropping consistency with the remaining milk. Season.

2, 3 and 4 oven AGA: Wipe the simmering plate with a little oil on a piece of kitchen paper. Drop tablespoons of the mixture onto the simmering plate, when bubbles rise to the surface, turn over and cook the other side. Put to cool in a clean tea towel.

Place the blinis on a serving plate, top each blini with a spoon of creme fraiche and a roll of smoke salmon. Garnish with the lemon and chopped parsley or dill.

Rayburn cooking: Cook direct on the hotplate

Conventional cooking: Cook in a frying pan on the hob.

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Size 5
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