Gluten-free blinis with smoked salmon recipe

Serves 50 1 hr 10 mins to prepare and 20 mins to cook 35 calories / serving Healthy

Ingredients

For the dumplings:

200g (7oz) Doves Farm gluten-free flour

generous pinch of salt

7g (1/4 oz) baking yeast

240ml (8floz) semi-skimmed milk (or unsweetened soya or oat milk for dairy free), warmed slightly

2 eggs, separated

olive oil for frying

225-340g (8-12ozs) smoked salmon

300ml (10floz) sour cream (or plain soya cream cheese flavoured with the juice of ½-1 lemon for diary free)

lumpfish roe or pinches of chilli powder to decorate

dill to serve

Methods.

Sift the flour with the salt then add the yeast. Whisk in the warm milk with a hand whisk then beat in the egg yolks. Cover with a clean tea towel and leave in a warm place for around an hour to rise. Whisk the egg whites to a soft peak then stir them into the batter.

Heat a heavy frying pan with a small dribble of oil. When hot, use a large teaspoon or dessertspoon to drop small puddles of the batter into the pan. Cook for a minute then flip over and cook for a further minute. Remove with a spatula onto kitchen paper and continue to fry the blinis, inter-layering them with kitchen paper as they are cooked.

To serve, spread each blini lightly with the cream or soya cheese. Cut the smoked salmon into small enough pieces to be able to fold over on the blini then put another dab of the sour cream or cream cheese on the top of each. Decorate each with a few balls of lumpfish roe or with a pinch of chilli powder.

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