Scott and Kath Sheedy from the Phoenix Restaurant share a recipe for Smoked Salmon Blini.
Smoked Salmon Blini
Blini
2 cup flour
1/2 tsp baking powder
3/4 tsp kosher salt
3/4 cup milk
2 eggs
1 stick melted butter
1/2 cup molasses
Mix the dry ingredient, whisk the wet then mix together.
Heat 1 tbsp butter in skillet drop 1 tbsp batter and cook until bubbles form, flip and cook 2 min on other side.
Dill cream
8 oz soften cream cheese
8 oz sour cream
1 tbsp fresh chopped dill
1 tsp natures seasoning
Juice of 1 lime
Cream together
Take a blini, dollop with cream place small piece of smoked salmon and garnish with dill and capers
Visit the Phoenix Restaurant at 300 4th Avenue in Altoona, give them a call at 814-201-2363, or check out their website for more information.
