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  • Banting, Starters and Sides

    Courgette blinis with cream cheese and smoked salmon

    23 September 2014

    Serves 4

    • 3 eggs
    • 1 tbsp coconut flour
    • Himalayan salt and freshly cracked
    • black pepper to taste
    • 2 cups grated courgettes
    • coconut oil or bacon fat for frying
    • 100g cream cheese
    • 100g smoked salmon

    For the blinis:
    1 In a bowl whisk together eggs, flour, salt and pepper. Stir in courgettes and blend well.
    2 Place a little of either coconut oil or bacon fat into a pan over low to medium heat. Spoon tablespoons of the blini batter into the pan.
    3 Cook until firm, then flip. Set aside and keep warm.
    4 To serve: Divide blinis between 4 plates, top with cream cheese and smoked salmon.

    Words and image: Lose It! magazine

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