Walnut flour blinis with smoked salmon tartare

November 28, 2024

Elevate Your Dinner Party with this Delicious Gourmet Appetiser.
Picture this: a deliciously nutty gluten free pancake topped with smokey salmon tartare spiked with sweet, sour, zingy flavours. Plus an optional pumpkin seed flavoured coconut yoghurt mousse! Simple to make yet refined, perfect for your holiday feasts.

They are:

gluten free
dairy free

For the Blinis you'll need:

1/4 cup walnut flour
1/4 cup gluten free flour mix
3/4 cup almond milk
1 1/2 tsp baking powder
1 egg
2TBSP sunflower oil or similar for cooking

Smoked salmon tartare:

200g hot smoked salmon (2 great options local to us are: Gamze Smokehouse and Stony Creek Fish Farm)
1 avocado cut into small cubes
1/2 red onion finely diced
4 dill cucumbers finely diced
handful of capers diced
1TBSP macadamia oil/pecan/walnut etc
1/2 cup dill coarsely chopped (plus sprigs to garnish)
1 small lemon zested and juiced
salt and pepper to taste

Optional pumpkin seed yoghurt mousse:

100g coconut yoghurt
Juice & zest of 1/2 lemon
1TBSP pumpkin seed oil
small handful of dill chopped

Method:

In a medium bowl, combine the two flours, seeds, baking powder and salt. Add the egg, milk then whisk together until smooth. Let stand for 10 minutes.
Heat a large nonstick frying pan and add small amount of oil for each batch. Place small spoonfuls of the batter in the pan and let cook for 1-2 minutes over a medium-low heat until golden.
Flip and cook the remaining side. Continue until the batter is used up. Arrange between paper towels, cover and chill until serving.
For the salmon tartare, combine all the ingredients and mix well.
If making the pumpkin seed yoghurt mousse blend all those ingredients together and chill until ready to serve
When ready to serve, warm blini in the oven for 5 minutes Spread with a small dollop of mousse, then top with a spoonful of tartare. Garnish with a sprig of dill