Photo: William Reavell
For the blinis:
- 200 g buckwheat flour, sifted
- 2 tsp baking powder
- 2 eggs, beaten
- 1 tbsp fresh dill, finely chopped
- 1 tbsp gluten-free sweet / American mustard
- 60 g butter, melted, plus extra for frying
- 325 ml milk
For the topping:
- 30 g samphire (use cucumber ribbons if you can't find samphire)
- freshly squeezed juice of 1 lemon
- 300 ml crème fraîche or soured cream
- 4 slices smoked salmon, cut into thin strips
- 50 g tin caviar (optional), to use as needed
First, steam the samphire in a steamer pan over boiling water for about 3 minutes, until it is just soft and cooked through. Place immediately into cold water, then, once cold, drain and season with the lemon juice, salt and pepper. Cover and store in the refrigerator until needed.
For the blini batter, place the flour, baking powder, eggs, dill, mustard and sugar in a bowl, and season well with salt and pepper. Pour in the melted butter and milk, and whisk to a smooth batter. Leave the batter to rest for about 30 minutes.
Melt a little butter in the frying pan and pour small ladles of batter into the pan
to make circles, about 5 cm/2 inches in diameter. Cook for 1–2 minutes, until the undersides of the blinis are golden brown and small bubbles appear on the tops, then flip over with a spatula and cook for a further minute until both sides are golden brown. Remove from the pan and keep warm while you cook the remaining batter in the same way.
To serve, place the blinis on a serving plate and top each with a small spoonful of crème fraîche or sour cream. Add the lemon samphire, a strip of smoked salmon and a little caviar, if using. Serve immediately while the blinis are still warm.
This recipe is taken from Gluten-Free Christmas by Hannah Miles (Ryland Peters & Small, £9.99)