Blinis with Smoked Salmon, Ricotta and Capers



20 servings



1/2 cup 125 mL all purpose flour
1 tsp. 5 mL granulated sugar
pinch baking soda
pinch salt
1/4 cup 60 mL milk
1 egg, separated
3 tbsp. 45 mL butter, melted
1-1/4 cup 300 mL Tre StelleĀ® Extra Smooth Ricotta Cheese
1 tbsp. 15 mL fresh dill, finely chopped
1 tbsp. 15 mL caper berries, finely chopped
1/2 tsp. 2 mL coarsely ground black pepper
salt to taste
4 slices smoked salmon, torn into pieces to top blinis
additional dill for garnish if desired


Blinis: in a medium bowl combine flour, sugar, baking soda and salt. Add milk and egg yolk and mix until smooth. In another medium bowl whisk egg white until soft peaks form. Gently fold into batter; add 2 tablespoons of melted butter and stir gently until combined. Brush a non-stick skillet with remaining tablespoon of melted butter; turn heat to medium-high. Drop teaspoonfuls of batter into pan making mini-pancakes and cook until bubbles appear on the surface and the undersides are lightly browned, flip and cook until brown.

Filling: in a medium bowl, combine Ricotta Cheese, dill and capers; season with salt and pepper; stir. Refrigerate until ready to use.

Place blinis on a serving platter, top with a spoonful of Ricotta Cheese mixture and top with smoked salmon; garnish with additional dill if desired.

Makes approximately 20 blinis

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