I am on the ball with Recipe Monday this week! This is another favourite Tupperware recipe – sooo yummy and quick and easy to make, great finger food.
Herb Blinis with Cream Cheese and Salmon
1/2 bunch chives, washed and dried
1 cup self raising flour
1 small lemon
125mls milk
2 eggs
1/2 cup sour cream
1/2 cup corn kernels
olive oil
1/4 cup spreadable cream cheese
60g smoked salmon
1/4 cup chives, chopped, extra
rock salt and peppercorns
Finely chop the chives.
Sift the flour into a bowl. Grate the lemon rind and add to the flour.
Place the milk, eggs and 1 tablespoon sour cream into a jug and whisk well. Make a well in the centre of the flour, pour in the egg mixture, then add the corn and chives. Slowly mix to form a smooth batter.
Heat a non-stick frying pan over medium heat and lightly drizzle with 1 tablespoon of oil. Slowly pour about 1-2 tablespoons of batter into the hot fry pan to form small blinis about 4cm in diameter. Cook 1 minute on each side or until the underside is golden. Turn over and cook the other side. Remove the blinis and repeat with the remaining mixture.
Place the cream cheese and remaining sour cream in a small bowl and mix until smooth.
Place a dollop of the cream cheese mixture and a piece of salmon onto each blini, then garnish with chopped chives. Season well with salt and pepper and serve.
**If time permits allow the batter to stand up to 1 hour before cooking.
**Allow the blinis to cool before topping with cream cheese mixture.
**Blinis can be made up to 1 day before serving and stored in an airtight container.
**Makes 20.
