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What you’ll need

Wholemeal Plain Flour Mix

1 cup Wholemeal Plain Flour Mix

baking soda

1 teaspoon baking powder

salt

½ teaspoon salt

eggs

1 egg beaten

milk

¾ cup milk

lemon juice

2 tablespoon lemon juice

butter

tablespoon butter

For the toppings

sour cream

75g cream fraiche

chives

1 tablespoon chives, finely chopped

smoked salmon

150g smoked salmon, flaked apart

red onion

1 red onion, thinly sliced

caster sugar

1 tablespoon caster sugar

red wine vinegar

¼ cup red wine vinegar

mustard powder

1 teaspoon mustard seeds

1

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.

2

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.

3

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.

4

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.

5

Meanwhile prepare your toppings.

6

Spread each blini with crème fraiche and then top with flaked salmon, pickled onions and a sprinkle of chives.