How to make flax courgette blinis, smoked salmon and citrus cream cheese

(Beverley Hicks)

Flax and courgette blinis with smoked salmon and citrus cream cheese

Pancakes don’t always have to be sweet. These are low carb, gluten free and make a delicious savoury treat

Makes 15 blinis:

100g smoked salmon
Lumpfish caviar

For the blinis:

3 eggs
40g ground golden flax seeds
1 tsp onion powder
1 tsp salt
1 tsp freshly ground black pepper
100g courgette, finely grated
1 tbsp rapeseed oil

For the citrus cream cheese:

200g cream cheese, at room temperature
Zest and juice of 1 small lemon
Zest and juice of 1 lime
Salt
Lemon pepper

To serve:

Lemon and lime wedges

To make the blinis, crack the eggs into a large bowl and whisk in the ground flax seeds, onion powder, salt and black pepper until well combined and a little frothy. Fold in the grated courgettes.

Heat the oil in a large frying pan over a medium heat. Drop tablespoons of the mixture into the hot oil and cook for two minutes until firm on top and golden underneath. Carefully flip over and cook for a further one to two minutes. Remove the blinis to a plate lined with kitchen paper and leave to one side.

To make the citrus cream cheese, beat the cream cheese in a bowl with the lemon and lime zest and juice. Add a pinch of salt and a little lemon pepper. Taste and adjust the seasoning if necessary. Pipe or spread the citrus cream cheese on to each blini and arrange on a platter. Top with a strip of smoked salmon rolled into a flower and spoon on a little lumpfish caviar. Serve with lemon and lime wedges.

These blinis freeze really well. Once cooked and cooled, lay them out in a single layer on a baking tray lined with parchment paper and place in the freezer. Once frozen they can be stored in a bag in the freezer until needed. Just take them out and warm them in the oven for a few minutes before adding a topping and serving.

Follow Beverley Hicks @littlechelseakitchen