Gluten Free Blini's with Salmon and Dill
For about 20-25 blinis (depending on size), suitable for 6-8 people as a snack
Ingredients for the Blini's:
- 100 g almond flour (or another gluten-free flour such as coconut flour)
- 60 g tapioca flour
- 2 eggs
- 240 ml almond milk (or any other milk you prefer)
- 1 teaspoon baking powder (make sure it is gluten free)
- A pinch of salt
- Olive oil or butter for frying
For the Topping:
- 200 g cream cheese (gluten-free)
- 150-200 g smoked salmon , depending on how generous you want to be
- Fresh dill for garnish
- Lemon juice (optional, to taste)
- Salt and pepper to taste
Preparation:
- Making dough:
- Combine almond flour, tapioca flour, baking powder and salt in a large bowl.
- In a separate bowl, beat the eggs and add the almond milk. Mix well.
- Add the wet mixture to the dry mixture and stir until smooth. Let the batter rest for 10 minutes.
- Baking blinis:
- Heat a little olive oil or butter in a small frying pan over medium heat.
- Pour a small amount of batter into the pan for each blini (about 1 tablespoon per blini).
- Cook until bubbles appear on top and the bottom is golden brown, about 1-2 minutes. Then flip and cook for another minute.
- Repeat this process until you run out of batter.
- Prepare topping:
- Remove the blinis from the pan and let them cool slightly.
- Spread each blini with a little cream cheese.
- Place a piece of smoked salmon on top of the cream cheese.
- Garnish with fresh dill and, if desired, a few drops of lemon juice.
- Serve:
- Serve the blinis immediately as festive snacks.
Extra Tips:
- The number of blinis can vary depending on how big or small you make them. This recipe is a guideline; for larger parties, you can easily scale up the quantities.
- Always check labels for gluten, especially on processed products like cream cheese.