Blini with Smoked Salmon and Dill (Shellfish-Free)

Ingredients

• 1 cup All-Purpose Flour
• 1 cup Milk
• 2 Eggs
• 1 tbsp Sugar
• 1/4 tsp Salt
• 2 tbsp Butter, melted
• 8 oz Smoked Carrot (Salmon Substitute)
• 1/2 cup Sour Cream
• 2 tbsp Fresh Dill
• 4 Lemon Wedges

Instructions

1. 1In a large bowl, whisk together the 1 cup All-Purpose Flour, 1 cup Milk, 2 Eggs, 1 tbsp Sugar, 1/4 tsp Salt, and 2 tbsp Butter, melted, until the batter is completely smooth.
2. 2Thinly slice the 8 oz Smoked Carrot (Salmon Substitute) into small pieces and set aside.
3. 3Heat a medium frying pan or griddle over medium heat to approximately 325°F (160°C). The pan is ready when a drop of water sizzles and evaporates immediately. Pour 1/4 cup of batter onto the hot pan for each blini and cook for 2-3 minutes per side, until each blini is puffed and golden brown on both sides. Transfer the cooked blini to a serving plate.
4. 4Top each cooked blini with a dollop of the 1/2 cup Sour Cream. Distribute the sliced 8 oz Smoked Carrot (Salmon Substitute) evenly over the sour cream on each blini.
5. 5Sprinkle the 2 tbsp Fresh Dill evenly over the blini and smoked carrot. Serve immediately with the 4 Lemon Wedges on the side for squeezing.

Substitutions

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