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.

Makes 10 (2 blini) servings.

Prep Time: 20 minutes
Cook Time: 10 minutes

Nutritional Information

For 1 serving
Calories: 192
Sodium: 153mg
Fat: 8g
Carbohydrates: 13g
Cholesterol: 53mg
Fiber: 2g
Protein: 17g

Smoked Salmon Blini with Mint Crème Fraîche

Ingredients

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

Directions

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.

Print full Recipe

Print full Recipe | 4x6 | 3x5

You may also enjoy...

Recipes that use McCormick® Gourmet Collection Mint Flakes