Prep 2 hours
Cooking 10 mins
Serves 12
First prepare the pickled onions. In a small saucepan combine the caster sugar, red wine vinegar, mustard seeds and ½ cup water. Bring to a simmer for 5mins.
Place the onions in a jar press then down, then pour over the hot liquid. Loosely place the lid on top and allow to cool for at least 2 hrs before storing in the fridge for up to 2 weeks. If you are short on time, place them in the fridge to speed up this process.
To make the blinis - Combine the flour, baking powder, salt in a bowl then add in the egg, milk and lemon juice to form a smooth batter.
Heat a non-stick fry pan on medium heat and melt butter in the pan. Spoon 1 Tbsp of batter into pan to form small blinis. Cook for 1min then flip and cook for another 30sec or until golden brown. Repeat with remaining mixture.
Meanwhile prepare your toppings.
Spread each blini with crème fraiche and then top with flaked salmon, pickled onions and a sprinkle of chives.
