Prep: 10 mins

Cook: 15 mins

Yields: 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.

Smoked Salmon Blinis Recipe 786x1048
Imperial
Metric

Ingredients

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    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.

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