Celebrate Christmas 2016
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.
INGREDIENTS 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 PREP: 10 MINS COOK: 15 MINS SERVES: DINNER PARTY (8-10) Recipe by Western Star | westernstarbutter.com.au METHOD 1. 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. 2. Gradually whisk the wet ingredients into the dry ingredients, until a smooth batter forms. Transfer into the fridge for 30 minutes 3. 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 4. Heat a large non-stick fry pan over a medium heat. Lightly brush the pan with a small amount of the remaining melted butter.
5. 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 6. To serve, top the blinis with the dill creme fraiche and smoked salmon Entertain with ease by topping toasted, sliced bread with your favourite toppings like sweet chilli chicken, coriander cream and garnish
