I was looking out at the backgarden yesterday in the 2.5 minutes it wasn't raining (OK I'm exaggerating but not by much) and I was thinking about this long wet weather we're about to have. I hope I get to enjoy at least some of the summer outdoors and having impromptu barbeques, celebrating Christmas outside and or course our Australia Day.
Don't rain on my parade rain. Just.don't.
These are a great little ditty you can make in advance -well some of it - make the blini part (which are basically savoury pikelets) and freeze em, pick up the other bits on the fly and you've got great canapes right there.
Ingredients: (Makes 30)
1 1/2 cups self raising flour
1 1/2 cups milk
2 tb fresh chives, finely chopped
1/4 cup cream cheese
1 tb sour cream
1 tsp finely diced dill
1/2 tsp caster sugar
Topped with 400g finely sliced smoked salmon
Mix all blini ingredients together until smooth.
Drop them a tablespoon or two (depending how big you like them) onto a lightly buttered and hot frypan and cook until browned on both sides (about 1 minute first side, 30 seconds second side)
Mix your spread, and spread over blini's when cool.
Lay salmon over the top and sprinkle with chopped fresh dill!
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