Smoked Salmon Blini with Mint Crème Fraîche
4 ounces (1/2 of 8-ounce tub) crème fraîche
2 teaspoons McCormick® Gourmet Collection Mint Flakes, divided
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
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.