150 - 250 g SELECTED VARIETIES
FROZEN, 100 g
PREVIOUSLY FROZEN 150 g
340 g or SMOKED WILD SOCKEYE SALMON 130 g, FROZEN
Mix flours with mineral water. Pour boiling water over baking soda and slat in a cup and whisk into flour mixture along with beaten egg. Heat olive oil in a crepe pan. Make two or three pancakes, cooking until golden. Transfer pancakes to a plate and cut into small blini with a cookie cutter.
On each plate, put two or three blini. Top with slices of smoked salmon artfully arranged - in the shape of a heart perhaps. Spoon a dollop of sour cream in the centre and finish with the roe. Sprinkle with dill and pepper to taste.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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