These cheats blinis are so delicious served with a sliver of smoked salmon, some shop-bought red onion pickle, and a little creme fraiche spiked with horseradish cream. While they might look oh so fancy they need only 12 ingredients and come together in 30-40 minutes. You can switch up the salmon for a sliver of steak, or top these lovely blinis with peas smashed with creme fraiche and a hit of lemon.

If you want to make the batter ahead of time and cook the blinis right before serving, simply omit the baking powder, and mix this in right before you cook them. You can also fry up the blinis on Christmas morning, and reheat them in a low oven. They won’t be as fresh and crisp, but this will do in a pinch.

Cheats Salmon Blinis

Serves 4-6 (making between 12-20 blinis, depending on how big you make them)

For The Cheats Blinis
1/3 cup cake flour
1/3 cup buckwheat flour (or sub for more cake flour)
1 Tbsp Sugar
1 tsp baking powder
1 tspn salt
1 large egg
3/4 cups buttermilk
1 Tbsp unsalted butter, melted
1Tbsp Chopped Chives
Vegetable oil (for frying pan)

100g smoked salmon, smoked trout
1/2 Cup Creme Fraiche
1 Tbsp Chives
Herbs for garnishing (optional), thinly sliced chives like fennel, micro herbs, or baby leaves
Salt to taste
Make the cheats blinis by adding the dry ingredients to a bowl. Make a well in the center then add the egg, buttermilk, and melted butter, and stir the batter until just combined. Mix in the chives.
Chefs Tip: For ease when cooking the blinis, pour your batter into a jug or squeezy condiment bottle.
Before cooking prepare your remaining ingredients. Cut your salmon into thin ribbons about 6cm long, and wrap these around your finger to form small salmon roses. Mix the creme fraiche and chives together, and season to taste with salt and pepper. This mixture can be spooned onto the blinis, or popped into a piping bag, fitted with a round nozzle, and piped onto the blinis.
Heat a non-stick frying pan over a medium-high heat. Add just enough oil to the pan to thinly coat the base. Add the batter to the pan a little at a time, to form 5cm mini pancake disks. Once they start to bubble slightly on the surface, and are golden brown underneath, flip them over and cook them on the other side. Continue cooking until all the batter has been used up.
Once the blinis are cooked, place the salon roses on them, add some of your creme fraiche mix, a little red onion pickle and garnish with fresh herbs. Serve immediately, with a nice glass of bubbly
Happy cooking!