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170 g (12 slices) smoked salmon, each slice halved
24 sprigs fresh dill
Warm the cream cheese briefly in the microwave to soften then mix in the lemon zest. Set aside (this may be done up to two days ahead of time.)
Heat the milk in the microwave for 10 seconds until just warm to the touch. Transfer to a bowl, add the sugar and stir to dissolve. Add yeast, stir, and allow to sit for 10 minutes.
Using a whisk, add the eggs and ricotta to the milk mixture and beat well. Sift together the flour, baking powder and salt, and add them to the ricotta mixture. Whisk to incorporate.
Heat a crepe or non-stick pan on medium-low heat. When hot enough to sizzle a bead of water, add 2.5 mL (1/2 tsp) of oil and swirl to coat the pan.
Drop rounded tablespoons of batter into the pan and cook for 1 to 2 minutes until the top is bubbly. Using a small spatula, flip and cook for 1 minute more. Remove to a plate and allow to cool. Continue with the remaining batter, adding more oil as needed.
To assemble, place a teaspoon of the cream cheese on each blini, top with a piece of smoked salmon and garnish with a sprig of dill.