Fancy-up your footy finger food this Grand Final weekend with Callum Hann's smoked salmon blinis.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homane

Smoked salmon, finger lime and creme fraiche blini
Makes 20 blinis

½ cup creme fraiche
200g cold smoked salmon
2 finger limes, halved and flesh removed
¼ bunch watercress, picked

Blini:
¼ tsp flake salt
½ cup self-raising flour
½ cup milk
1 egg
2 tbsp finely sliced chives

Combine salt and flour in a bowl, then make a well in the centre. In a separate bowl, whisk together milk, egg and chives. Add egg mixture to the flour and whisk until just smooth. Allow to sit for 10 to 15 minutes to rest. Spray a large non-stick frying pan lightly with olive oil and place over medium high heat. Spoon in batter to make about six 3cm blinis. Cook for 1 minute or until bubbles appear on the surface, then turn blinis over and cook for a further 30 seconds or until the second side is lightly golden brown. Remove from heat. Repeat with remaining mixture. Top blinis evenly with creme fraiche, smoked salmon, finger lime and garnish with watercress to serve. 

 

This recipe first appeared in the October 2018 issue of SALIFE magazine.