Spelt blini with hot smoked salmon and creme fraiche

Prep 0 h : 0 m
Cook 0 h : 40 m


  • ⅔ cup (100g) plain spelt flour

    1 tsp baking powder

    1 egg

    ½ cup (125ml) buttermilk

    20g butter, melted

    A pinch of sea salt

    Cooking-oil spray

    1 cup (240g) crème fraîche

    1 tsp finely grated lemon rind

    2 tsp lemon juice

    300g hot smoked salmon, flaked

    3 radishes (105g), trimmed, thinly sliced

    2 tbsp fresh dill sprigs


  • Sift flour and baking powder into a medium bowl; make a well in the centre. Whisk egg, buttermilk, butter and salt in a jug; pour into dry ingredients, stir until just combined. Stand for 5 mins. Coat the base of a frying pan with cooking-oil spray; heat pan over medium heat.

    Spoon 2 tsp of batter for each blini into pan (depending on the size of the pan, make as many as you can); cook blini for 1 minute each side or until browned. Transfer to a wire rack to cool. Repeat with remaining batter to make the rest.

    Combine crème fraîche, rind and juice in a medium bowl; season.

    Top blini with crème fraîche mixture, salmon, radish and dill. Season with ground black pepper.