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Blinis with Smoked Salmon and Creamed Cheese

Blinis with Smoked Salmon and Creamed Cheese

Serves 4-6

Blinis

  • 55g/2oz/generous 1/2 cup buckwheat flour
  • 55g/2oz/generous 1/2 cup Doves farm gluten-free plain flour
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon olive oil
  • 2 tablespoons sunflower oil
  • 2 eggs, beaten
  • 120ml/4fl.oz/1/2 cup water
  • A drop of extra oil for frying

Topping

  • 225g/8oz tub Tofutti Creamy Smooth orginal soya cream cheese-style dip, or soft goats'/ewes'cheese
  • 1 tablespoon unsweetened dairy-free soya milk
  • 155g/5 1/2oz good quality smoked salmon or trout cut into small strips
  • 25g/1oz fresh chives, trimmed and then finely chopped
  • Optional decoration, fresh dill or rocket leaves

Method

  1. Sift the flours with the baking powder into a bowl, make a well in the centre and pour in the oils and eggs
  2. Stir with a balloon whisk or fork and gradually incorporate the water
  3. Leave the batter to stand at room temperature for 15 minutes
  4. Heat a large non-stick frying pan with a drop of extra oil until very hot
  5. Pour a tablespoonful of the blini mixture into the pan and repeat until you have 4 blinis, each about 6cm/2 1/2 in diameter. Keep repeating this format until you have enough blinis
  6. Cook the blinis until they are firm on the underside and bubbling on the upper side then turn them over and cook the other side. Both sides hould be pale gold
  7. Transfer the blinis onto a large, warm serving plate
  8. Mix the dairy-free dip with the soya milk in a small bowl and beat unitl smooth. Place a blob onto the centre of each blini
  9. Arrange the salmon or trout on top and sprinkle with chives. Serve immediately, or transfer enough blinis per person onto smaller warm plates and decorate with little strips of fresh dill, or rocket leaves with a drizzle of olive oil

Antoinette Savill Cookbooks

Antoinette Savill Cookbooks

"Author of top-selling "Sensitive Gourmet" and "More From The Sensitive Gourmet" for those suffering from sensitivity to wheat, dairy or gluten, celiac coeliac disease, asthma and eczema or chronic fatigue will find her books and guidance invaluable."

The Food Intolerance Bible

The Food Intolerance Bible

'Antoinette Savill, the award-winning special-diets cookery writer, has created over 70 delicious recipes, free from culprit foods.  

With them, you'll love every mouthful of the plan.'

The Big Book of Wheat Free Cooking

The Big Book of Wheat Free Cooking

"The great thing about Antoinette is that she is a cookery writer who you can confidently recommend."

- THE BOOKSELLER

Published: Thorsons, 2009

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Learn To Cook Wheat, Gluten and Dairy Free

Learn To Cook Wheat, Gluten and Dairy Free

"Positive proof that food in tolerances do not mean you have to miss out on delicious treats."

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Published: Grub Street, 2009:

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The Gluten, Wheat & Dairy Free Cookbook

The Gluten, Wheat & Dairy Free Cookbook

"If your food allergy is to gluten, wheat or dairy products... this cookbook may just change your life"

Antoinette Savill’s previous titles broke new ground in creative, cosmopolitan cookery for people suffering from sensitivity to wheat, dairy or gluten and remains the world-leading food allergy cookbook. 

Published: Thorsons, 2000:  

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