- 150g plain flour
- 2 tsp caster sugar
- 3 tsp baking powder
- 180ml full cream milk
- 1 egg
- 50g Western Star Salt Reduced Butter, melted
- 350g smoked salmon, sliced into bite sized pieces
- 250g creme fraiche
- 1 tbsp dill sprigs
- 1 tbsp lemon juice and zest
| - In a large bowl, sift in the flour, baking powder, sugar and a pinch of salt. In a medium bowl, whisk together the milk, egg, and half of the melted butter
- Gradually whisk the wet ingredients into the dry ingredients, until a smooth batter forms. Transfer into the fridge for 30 minutes
- While the batter chills, prepare the dill creme fraiche. In a small bowl, mix together the creme fraiche, dill, lemon zest and lemon juice. Season with salt and pepper, and place in the fridge until ready to serve
- Heat a large non-stick fry pan over a medium heat. Lightly brush the pan with a small amount of the remaining melted butter
- Add around one tablespoon of batter to the pan, and cook for 1 minute or until small bubbles appear on the surface. Turnover and cook for a further 30 seconds or until cooked. Repeat with the remaining butter and batter
- To serve, top the blinis with the dill creme fraiche and smoked salmon
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