Dill, Lemon & Buckwheat Blinis with Smoked Salmon & Cream Fraiche

By Amy Crawford

Serves 12

A few weeks ago I was asked to "bring a plate" to an afternoon birthday soiree and this was the result - gluten free dill, lemon and buckwheat blinis (an oldie but oh such a goodie). True to form I both Instagrammed and Facebooked my handy work only to be asked by a (somewhat cheeky) follower in my feed if I was "going to a ten-years-ago-themed party" to which I replied "I was sooo relieved to get there and find the canapé police had already left the party!"

Does it really matter what era our food hails from if it tastes good and is an absolute winner with the crowd? (Read: I walked into said party and completed one 360 degree lap with an empty plate and a whole lotta "ooohs" and "aahhs" - case in point?). Or am I just a daggy forty-something year old who needs to get down and funky with the "food that's in right now" crowd?

I may've momentarily lapsed into the '90's food scene but I'm totally down with this recipe, dudes.

You will need:
3/4 cup buckwheat flour
150 ml milk of choice (I used rice milk)
1 egg white
1 tablespoon fresh dill, finely chopped
1 teaspoon lemon zest, finely grated
1 teaspoon baking powder
Good pinch sea salt
Coconut oil for frying

For the topping:
100 grams (minimum) smoked salmon
Creme fraiche
Lemon & dill for garnish

In a food processor, process flour, baking powder, milk, lemon zest and sea salt to form a smooth batter.

Whisk the egg white until stiff and gently fold through the batter with the dill.

Heated a heaped teaspoon of coconut oil in a frying pan. Once hot, place dessertspoons of the mixture into the pan, being careful not to overcrowd so that you can easily turn them. Once little holes start forming in the batter (approximately 2-3 minutes) gently turn the blinis over with your spatula and cook for another 2-3 minutes or until golden. Repeat with the rest of the mixture adding more coconut oil to the pan as you see fit.

To serve top with a small teaspoon of creme fraiche, a little piece of smoked salmon, a tiny slice of lemon and some dill.

So, give it to me dudes (and dudettes). What's another pearler of a recipe from the 70's, 80's or 90's that I can (healthily) recreate and (kinda) politely two finger a cheeky IG follower? It's hip to be cool in my kitchen, oh yes it is. 

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Published:

September 15 2014

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