Appetizers and Canapes

Egg Salad Blinis

Blinis:
1 cup (250 mL) ricotta cheese, with partly skimmed milk
2 eggs, separated
1 cup (250 mL) milk
1 cup (250 mL) flour
1 tsp (5 mL) baking powder
Pinch salt
2 tbsp (25 mL) melted butter
1 tbsp (15 mL) lemon zest
2 tbsp (25 mL) fresh thyme
2 tbsp (25 mL) canola oil, plus more as needed to fry blinis

In a large bowl, whisk together ricotta and eggs; whisk in milk. Add flour, baking powder and salt and stir to combine ingredients. Stir in melted butter, lemon zest and thyme. In a non-stick fry pan over medium heat, pour 2 tbsp (25 mL) of canola oil. Using a 1 ½ or 2 tbsp (20-25 mL) scoop, drop batter into heated pan and cook until browned on the bottom, about 2 minutes. Flip blinis over and cook the second sides about 1-2 minutes longer. Use more oil as necessary to cook remaining blinis. Let blinis cool on a wire rack. Spread egg salad on blinis and garnish with fresh thyme sprigs.

Makes about 30 appetizers.

Egg Salad:
6 hard-cooked eggs, peeled and coarsely chopped
4 tbsp (50 mL) light or regular mayonnaise
2 tsp (10 mL) Dijon mustard
2 tbsp (25 mL) chopped chives
Pinch salt
Pinch pepper

In a small bowl, combine eggs, mayonnaise, mustard, chives, salt and pepper; stir well to combine.

Nutrients per serving:
Calories 70.1
Carbohydrate 4.5 g
Protein 3.5 g
Fat 4.3 g
Sodium 78.9 mg
Fibre 0.2 g