smoked salmon sesame blinis
Preparation time 10 minutes, plus chilling, Cooking time 10 minutes
100 g (3½ oz) gluten-free plain flour
150 ml (¼ pint) soya yogurt
2 tablespoons cold water
1 red chilli, deseeded and chopped
8 spring onions, finely sliced
2 tablespoons chopped coriander leaves
1 tablespoon sesame seeds
1 tablespoon sunflower oil
4 tablespoons low-fat crème fraîche
150 g (5 oz) smoked salmon, sliced
salt and pepper
chopped chives, to garnish
Place the flour, egg, yogurt and measurement water in a blender or food processor and process to form a smooth batter. Pour into a bowl, then stir in the chilli, spring onions, coriander, sesame seeds and salt and pepper. Cover and chill for 20 minutes.
Heat a frying pan with a little of the oil and then wipe with kitchen paper. Add dessertspoonfuls of the mixture and cook for 1 minute on each side until lightly golden, then remove from the pan and keep warm. Repeat with the remaining batter.
Top each blini with a little dollop of crème fraîche, a piece of smoked salmon and a sprinkling of chopped chives and sprinkle with a little extra pepper.
For grilled sesame salmon, whisk together 2 tablespoons gluten-free soy sauce, 2 teaspoons clear honey, 2 teaspoons peeled and grated fresh root ginger, 1 tablespoon sesame oil and 2 crushed garlic cloves. Place 4 x 150 g (5 oz) salmon fillets in a shallow bowl and pour over the marinade.
Cover and leave to marinate in the refrigerator for 10–15 minutes. Cook the salmon fillets, skin side up, under a preheated grill for 5–6 minutes, then turn the fillets over, sprinkle with 2 tablespoons sesame seeds and cook for a further 3–4 minutes until golden and cooked through. Serve with a crisp green salad. Calories per serving 351
|smoked salmon sesame blinis|