Blini with Smoked Salmon and Dairy-Free Cream Cheese

Ingredients

• 1 cup All-Purpose Flour
• 1 tsp Baking Powder
• 1 tbsp Sugar
• 0.25 tsp Salt
• 1 cup Dairy-Free Milk
• 2 tbsp Melted Vegan Butter
• about 113 g Smoked Salmon
• about 113 g Dairy-Free Cream Cheese
• 2 tbsp Fresh Dill
• 3 tbsp Aquafaba

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together the 1 cup All-Purpose Flour, 1 tsp Baking Powder, 1 tbsp Sugar, and 0.25 tsp Salt until evenly combined.
2. 2In a separate medium bowl, whisk together the 1 cup Dairy-Free Milk, 2 tbsp Melted Vegan Butter, and 3 tbsp Aquafaba until smooth.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Stir with a whisk or spoon until just combined, being careful not to overmix. A few small lumps are okay.
4. 4Heat a non-stick griddle or frying pan over medium heat. The surface is ready when a drop of water sizzles and evaporates quickly. Lightly grease the pan if needed, using a tiny amount of oil not listed in the ingredients.
5. 5For each blini, pour 2 tablespoons of batter onto the hot griddle. Cook for 1 to 2 minutes on the first side, until small bubbles appear on the surface and the edges look set. Flip carefully and cook for another 1 to 2 minutes on the second side, until golden brown.
6. 6Repeat step 5 with the remaining batter, cooking the blini in batches. Transfer cooked blini to a plate as you go.
7. 7Spread about 1 tablespoon of the about 113 g Dairy-Free Cream Cheese evenly over the surface of each warm blini.
8. 8Arrange a portion of the about 113 g Smoked Salmon on top of the cream cheese on each blini.
9. 9Garnish each blini with a sprinkle of the 2 tbsp Fresh Dill. Serve immediately.

Substitutions

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