Blini with smoked salmon from Barefoot In Paris: Easy French Food You Can Make At Home (page 33) by Ina Garten

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Notes about this recipe

  • anya_sf on January 26, 2020

    The blinis were not difficult except the batter was rather gluey and tricky to portion into tablespoons. I think Ina meant 2 tablespoons though because I got 28 blinis. There was a lot of butter - the blinis were practically swimming in it and there was still extra. We topped them with creme fraiche, then some with smoked salmon, some with caviar. Served them at room temperature. They were very good.

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