Yup, still can’t stop making tiny food!! I saw this post a couple of months ago and it’s perfect for spring/summer. In class, we were using lots of fresh peas and I wanted to give it a try at home. I also like making blinis.
For the Lemon Crème Fraîche
- 1 TBS lemon juice
- ¼ cup crème fraîche
Mix the lemon juice well in the crème fraîche and keep cold.
For the Pea Blinis
- 1½ cup fresh/frozen+thawed peas
- 1 egg
- 1-2 TBS AP flour, sifted
- 1 TBS baking soda
- Smoked salmon
- 1 TBS parsley, finely chopped
- Salt & freshly ground pepper
- Canola oil, as needed
Bring a small pot of water to a boil and blanch peas until tender, 1-2 minutes, and shock in ice water. Do not allow peas to sit in the cold water for too long.
Set ½ cup peas aside and purée the rest of the peas with the egg. The mixture should be smooth, you may add 1-2 TBS of water to help the process. Place the purée in a bowl and whisk in the sifted flour, baking soda, salt and pepper, and the reserved whole peas. The mixture should be like thick pancake batter.
On a non-stick pan, heat 1 TBS of oil over medium heat and drop 1 TBS of batter to make mini pancakes. Do not overcrowd the pan. Cook for 3 minutes per side.
Top the warm pea blinis with smoked salmon and lemon crème fraiche. Garnish with parsley.
*Adapted from Zen Can Cook.
**I made this for my birthday get-together.