Blini are mini pancakes that are often served adorned with caviar. But the combination of smoked salmon and creamy avocado will surely be the hit of the party. If possible, try to use smoked salmon fillets, which offer a meatier texture than the very thin-cut smoked salmon that is more common at grocery stores. You can also use smoked trout. The blini and mousse can be made up to two days and one day in advance, respectively, and chilled.
1 cup (250 mL) organic dark rye flour
2 Tbsp (30 mL) finely chopped chives, plus more for garnish
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) baking soda
Pinch of salt
2 large free-range eggs
1/2 cup (125 mL) milk
1 Tbsp (15 mL) grapeseed oil
1 ripe avocado, peeled and pitted
Juice of 1/2 lemon
1 Tbsp (15 mL) prepared horseradish
2 Tbsp (30 mL) extra-virgin olive oil or avocado oil
6 to 8 oz (170 to 225 g) smoked salmon, thinly sliced
For blini, combine rye flour, chives, baking powder, baking soda, and a pinch of salt in bowl. In separate bowl, gently beat eggs and stir in milk. Add wet ingredients to dry ingredients and stir until smooth. You’re looking for a consistency similar to pancake batter, so add more milk if needed. Let batter rest for 10 minutes.
Heat grapeseed oil in skillet over medium heat. By the tablespoonful, drop batter into pan and heat until edges begin to brown and bubbles form on the surface, about 2 minutes. Flip over and cook for 1 minute more. Set blini aside on wire rack to cool and repeat with remaining batter.
For avocado mousse, place avocado flesh, lemon juice, and horseradish in blender or food processor container and blend until almost smooth. With machine running, drizzle in olive or avocado oil until combined.
To serve, divide smoked salmon among blini and top each with a dollop of avocado mousse. Garnish with additional chives.
Serves 8 to 10.
Each serving contains: 172 calories; 8 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 13 g total carbohydrates (1 g sugars, 3 g fibre); 288 mg sodium
source: "Pickup Artists", alive #386, December 2014
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A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
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Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.