Blini with herb cream cheese and smoked salmon

Ingredients for 6 servings:

• 100 g flour, gluten-free e.g. from Schär
• 50 g buckwheat flour
• 50 g chickpea flour
• 1 sachet of dry yeast, gluten-free
• 2 egg yolks
• ½ tsp, leveled salt
• 2 tbsp parsley, very finely chopped, possibly dried
• 2 tbsp chives, very finely chopped, possibly dried
• 200 ml milk, lukewarm, possibly water
• 2 tbsp oil
• 2 egg whites
• 250 g herb cream cheese, alternatively herb sour cream
• 200 g smoked salmon, alternatively Serrano ham
• Black pepper, ground
• e.g. cress or chives as decoration
• Oil for baking

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

gluten-free finger food

Loosely mix the flour, salt, dry yeast, and herbs. Stir in the egg yolks, oil, and 150 ml of milk using the whisk attachment of a hand mixer. Add the remaining milk and, if necessary, more water until you have a very thick pancake batter. Cover the bowl and let the batter rest at room temperature for about 1 hour. After this time, beat the egg whites until stiff peaks form and fold them into the batter. Heat oil in a pan over medium heat and, using a spoon or batter scoop, scoop out small pancakes (4-5 cm in diameter). When the surface starts to firm up slightly, flip the blini and finish cooking. Cover the blini and let it cool in a bowl. Gluten-free batter dries out quickly, so don’t leave them uncovered for long. Beat the cream cheese until smooth and top each blini with a dollop of cream cheese and some smoked salmon or Serrano ham. Season everything with ground black pepper and garnish with cress or chives, if desired.