Makes about 35 canapes
INGREDIENTS
BLINIS
1 cup Milk
1 ½ cups flour
1 tbsp. Baking powder
2 Eggs
1 tbsp. Sugar
1 tbsp. melted butter
1 pinch of fleur de sel
TRIM
212 ml Nutra-Fruit Cranberry Chili Jelly
750 g Smoked salmon
250 g cream cheese
212 ml Nutra-Fruit Cranberry Maple Port
½ cup finely chopped chives
1 bunch fresh dill
TECHNICAL
BLINIS DOUGH
In a bowl, beat the eggs, sugar and butter together. Add the milk, dry ingredients and mix until smooth.
COOKING BLINIS
In a lightly buttered pan, pour a little batter at a time to form small pancakes about 5 cm (2 in) in diameter. Cook the entire mixture. Let cool. This step can be done in advance and it is also possible to use your favorite crackers.
ASSEMBLING THE BITES
Spread each small crepe with cream cheese, a spoonful of cranberry pepper jelly and a roll of smoked salmon. Add a cranberry in the maple port on each canapé and add a sprig of fresh dill and chives.