1 x 150g sachet NOMU MiniMakes All Purpose Dough & Batter Mix
2/3 cup (160ml) milk
1 large egg
2 Tbsp (30g) unsalted butter, melted
10g fresh chives, finely chopped
To assemble:
1-2 packs smoked salmon ribbons
Baby cucumbers, cut into spears or ribbons
Baby radishes, thinly sliced
1 lemon, cut into thin wedges
Capers in brine, drained
Creme fraiche or cream cheese
Lemon zest
Fresh dill
NOMU Black Pepper
Whisk together the milk, egg and melted butter in a mixing bowl. Add in the dry mix and chives and stir with a spatula until just combined. Do not overmix! It’s okay if the batter looks slightly lumpy.
Set aside while you preheat a large non-stick frying pan.
Lightly grease the hot frying pan and dollop small tablespoon-size portions of the batter all over the base. Cook until bubbles start to appear on the surface, then flip and continue to cook until golden on both sides. Transfer the blinis to a plate, cover with a tea towel to keep them soft and continue cooking until all the batter is finished.
To assemble your platter, arrange the chive blinis, salmon, cucumber spears, radishes and lemon wedges on a board. Place the capers and creme fraiche in separate bowls between the other ingredients. Garnish the salmon and creme fraiche with lemon zest and fresh dill and season with a little black pepper to finish.
Tip: You can assemble all the blinis yourself and arrange them beautifully on a platter for your guests to enjoy. This recipe would also be delicious served as regular-size pancakes for brunch, lunch or a light dinner.
1 x 150g sachet NOMU MiniMakes All Purpose Dough & Batter Mix
2/3 cup (160ml) milk
1 large egg
2 Tbsp (30g) unsalted butter, melted
10g fresh chives, finely chopped
To assemble:
1-2 packs smoked salmon ribbons
Baby cucumbers, cut into spears or ribbons
Baby radishes, thinly sliced
1 lemon, cut into thin wedges
Capers in brine, drained
Creme fraiche or cream cheese
Lemon zest
Fresh dill
NOMU Black Pepper
Whisk together the milk, egg and melted butter in a mixing bowl. Add in the dry mix and chives and stir with a spatula until just combined. Do not overmix! It’s okay if the batter looks slightly lumpy.
Set aside while you preheat a large non-stick frying pan.
Lightly grease the hot frying pan and dollop small tablespoon-size portions of the batter all over the base. Cook until bubbles start to appear on the surface, then flip and continue to cook until golden on both sides. Transfer the blinis to a plate, cover with a tea towel to keep them soft and continue cooking until all the batter is finished.
To assemble your platter, arrange the chive blinis, salmon, cucumber spears, radishes and lemon wedges on a board. Place the capers and creme fraiche in separate bowls between the other ingredients. Garnish the salmon and creme fraiche with lemon zest and fresh dill and season with a little black pepper to finish.
Tip: You can assemble all the blinis yourself and arrange them beautifully on a platter for your guests to enjoy. This recipe would also be delicious served as regular-size pancakes for brunch, lunch or a light dinner.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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