These mini pancakes, also known as blini, are made with quinoa flour to add nutty flavor. Mint adds a refreshing accent to the smoked salmon and crème fraîche.
20m
PREP TIME
10m
COOK TIME
192
CALORIES
9
INGREDIENTS
Servings: 10 (2 blinis)
Ingredients
- Mint Crème Fraîche
- 4 ounces (1/2 of 8-ounce tub) crème fraîche
- 1 teaspoon McCormick Gourmet™ Organic Mint
- Smoked Salmon Blini
- 1 teaspoon McCormick Gourmet™ Organic Mint
- 1 tablespoon Champagne vinegar
- 1 package (8 ounces) sliced smoked salmon
- 1 cup quinoa flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 cup milk
INSTRUCTIONS
- 1 Mix crème fraîche and 1 teaspoon of the mint flakes in small bowl. Cover. Refrigerate until ready to serve
- 2 Mix vinegar and remaining 1 teaspoon mint flakes in small bowl. Brush evenly over smoked salmon. Cut smoked salmon into 20 bite-size pieces. Cover. Refrigerate until ready to serve
- 3 Mix quinoa flour, sugar and baking powder in large bowl until well blended. Stir in milk just until blended. Pour 1 tablespoonful batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 minute per side or until golden brown, turning when pancakes begin to bubble
- 4 To serve, place a smoked salmon piece on each pancake. Top with dollop of crème fraîche mixture
