Diet Type: Dairy free, Gluten free, Grain free, Phase 1 Semi Restricted
Cooking Time: Under 30 minutes
Prep:Â 10 mins
Cook:Â 15 mins
Yields:Â 12 servings
Smoked salmon blinis (or mini pancakes) are a perfect canape or appetizer for the holidays or any special occasion. SIBO friendly and 100% gluten-free.
Imperial
Metric
Ingredients
4 eggs (ideally free-range)
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1/4 cup almond meal
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1/4 cup coconut flour
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1 tsp baking soda
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1 tsp baking powder
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2 tbs ghee or coconut oil
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1 avocado
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1/2 lemon, juiced
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7 oz smoked salmon (no nitrates or sugar added)
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Micro herbs to garnish
Method
Main Dish
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Break the eggs into a large bowl. Beat until combined. Mix in the almond meal, coconut flour, baking soda and baking powder until well combined. If the mixture is too dry, add in a small amount of water.
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Heat a large skillet over medium heat. Melt one tablespoon of ghee or coconut oil in the pan.
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Place a teaspoon of mixture into the pan. Flatten slightly with the back of the spoon. Repeat until the pan contains several blinis. Cook for 2 minutes on one side, flip and cook for 2 minutes on the other side, or until cooked through.
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Remove and set aside. Repeat until all of the mixture has been cooked.
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Scoop the avocado flesh into a bowl. Add the lemon juice and salt and pepper to taste. Mash until smooth.
To Serve
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To make the blini, place a small scoop of avocado on the blini and top with smoked salmon and micro herbs. These are a perfect appetizer and are best served immediately.