Lemony Elderflower Salmon Oatinis with Kelp Caviar

 

These perfectly bite-sized, open-faced (or not) canapés are a posh cross between oatcakes and blinis and are certain to cultivate civilized discussion about Downton Abbey, Poldark, Outlander and the like. As they say, 2016 is the year where seaweed reigns supreme.

What you will need

1/4 cup steel-cut oats

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 cup granulated sugar

1/4 cup nonfat milk

1/4 cup plain yogurt

1 large egg

1 tablespoon butter, melted

1 lemon (juice and zest)

1 tablespoon St. Germain (or Elderflower Vodka)

3-4 tablespoons Kelp caviar for generous dotting

1 1/2 cups soft goat cheese

Scottish salmon lox drizzled with St. Germain (or Elderflower Vodka)

Kelp caviar and organic elderflowers or a sprig of cress (optional)

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