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Hot smoked salmon blinis

These delicate hot smoked salmon blinis or pancakes are perfect for weekend brunches and lunches. Also, they make ideal nibbles at drink parties, picnics and afternoon teas. I made them with almond milk and gram (chickpea) flour - therefore they are gluten-free, dairy-free and low-carb. So they are perfect for dieters and the health conscious.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 6 people
Cuisine: Scandinavian
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g hot smoked salmon flakes
  • 50 g gram flour
  • 150 ml oat or almond milk
  • 1 handful dill
  • 1 handful chives
  • ¼ tsp cayenne pepper
  • 1 tsp baking powder
  • salt & pepper

Method
 

  1. Mix the eggs, gram flour, milk, herbs, baking powder together in a blender. The Add the cayenne pepper and 1 tsp of oil. Blend. Add the salmon and pulse for a few seconds. The batter should be thick, textured and pourable.
  2. If you have time rest the batter for 20-30 minutes.
  3. Using the other remaining oil grease a pancake pan and put it medium heat. When the pan is hot add dollops of the batter. let them spread out a bit into circular shapes ( you can use silicon moulds if you have any).
  4. After a minute or so, when the surface has set, turn them over and cook for 30-25 seconds or until golden brown. Transfer them to a plate and make more blinis using up the batter.
  5. Serve at room temperature with salad or toppings and dips of your choice.