This Spicy Tuna Crispy Rice recipe is a shameless copycat of a signature appetiser at the trendy Nobu restaurant. Bite size crispy rice is served with tuna in a creamy spicy dressing. I love it. It’s expensive. So I copied it. And added a canned tuna option too.

Nobu copycat: Spicy Tuna Crispy Rice

There’s no feel-good story behind today’s recipe. It’s just a blatant fact that I really love the Spicy Tuna Crispy Rice at Nobu* which is a signature starter of this globally renowned restaurant. But you pay through the nose for it – $30 for a very small serving. Here it is at Melbourne Nobu – top quality phone snaps! 😂

* In case you’re not familiar with Nobu, it’s a trendy modern Japanese restaurant founded by world-famous chef Nobuyuki Matsuhisa that is now global with a presence in major cities like New York, Tokyo, London, Dubai, Sydney. Won’t lie – I’ve had hits and misses in various cities. But overall, it’s very reliable. Firm favourite with celebrities.

Price aside, I don’t want to go to Nobu every time I want to have it. So I decided to copy it. It seemed like a simple enough recipe – and it is! Crispy rice topped with raw finely chopped tuna mixed with a creamy spicy dressing.

Nobu vs my version

At Nobu, the rice is served in small cube form which you stab with (fancy) toothpicks then dip into the tuna which is so finely minced it is like a spread. Based on the perfect golden colour on each side of the rice cubes, I suspect they are deep fried.

I’ve made my rice cakes flatter so they can be pan fried instead of deep fried, and pre-assembled with the toppings. I also do not have a dipping sauce because I’ve incorporated seasonings in the tuna toppings.

Plus, I’ve made a canned tuna version as well, as an option you make right now instead of going out to find sashimi-grade tuna! Think – canned tuna fillings in sushi rolls. It’s really tasty! This is the canned tuna version:

What you need

Here’s what you need to make this Nobu copycat Spicy Tuna Crispy Rice.

1. Sashimi tuna or salmon – OR canned!

As mentioned above, the base recipe is a copy-cat of the Nobu version which is made with raw sashimi-grade tuna, Plus, I’ve created a canned tuna version too as an easier make it now version / those who can’t get or don’t like raw tuna. It’s like the canned tuna filling you get in sushi rolls – it’s really tasty!

Sashimi grade tuna – To make the raw tuna version, you will need to get sashimi grade tuna. This is tuna that is fresh enough, handled and stored in a manner suitable for eating raw. It is more expensive than tuna intended for cooking.

Common sashimi tuna types

• Bluefin tuna – the frontrunner, most premium type. For flavour, colour and texture.

• Yellowfin and bigeye tuna (ahi ahi) – The more common type that is more economical. It is softer, not as red.

Canned tuna – Tuna in oil is best. If using tuna in spring water, the mixture is a little drier so perhaps add extra mayo.

2. Spicy creamy dressing & assembling

Here’s what you need to make the creamy dressing and for assembling. The same ingredients are used for both, it’s just that you need more for the canned tuna (lots of little tuna bits = more surface area = more dressing required).

• Kewpie mayonnaise is a Japanese mayonnaise that has a smoother flavour than Western ones. Substitute with whole egg mayonnaise. Normal mayonnaise (ie not labelled “whole-egg”) is tangier / sweeter which will dominate the raw tuna version too much but ok for the canned tuna version.

• Sriracha is a red Asian spicy sauce that has other flavours in it in addition to chilli, such as vinegar and garlic. Substitute with other spicy sauce of choice, but adjust quantity based on spiciness.

  Non spicy option – Ketchup!

• Green onion – For nice green specks and a bit of freshness.

• Sesame oil & seeds – For toasty sesame flavour!

• Lemon – For the canned tuna version, I found a hint of extra tang was desirable. For the raw tuna version, fresh lemon juice made the dressing a little too loose so I stick with using the tang in sriracha.

• Avocado – Optional (and not in Nobu’s version), but I really like how it adds an extra creamy element. If avocado is not in season or pricey, I’d skip it.

Crispy rice

All you really need for the crispy rice is sushi rice, oil for cooking and salt for seasoning. But it makes it extra tasty to flavour the rice with sushi rice seasoning – just rice vinegar and sugar.

See the separate crispy rice recipe for commentary on the ingredients.

How to make Nobu’s crispy rice with spicy tuna

The crispy rice cakes has been published as a separate recipe – because it’s deemed worthy as such! It’s really easy – cook rice, press in pan, chill to set, cut, pan fry.

So the steps below are for the topping and assembling.

1. Nobu spicy tuna topping

Tip: Raw fish is hard to finely dice because it is so soft. To make it (much!) easier, partially freeze the fish first to make it firmer. Just 30 minutes in the freezer.

1. Partially freeze the raw tuna (or salmon) in the freezer for 30 minutes. This will make it much easier to cut.

2. Cut into small 0.5cm / 1/5″ dice. To do this, I slice 0.5cm / 1/5″ thick pieces, then 0.5cm / 1/5″ strips, then dice.

3. De-chill the fish for 20 minutes or so, so it’s not ice-cold. Sushi tastes best when at room temperature which is around 18C/65F. Small diced tuna will de-chill fairly quickly.

4. Mix – Add the mayonnaise, sriracha, green onion, sesame oil, sesame seeds and salt. Mix gently to combine. Then refrigerate until required. But remember to aim for the room temperature for serving! Warm crispy rice cakes with ice-cold tuna isn’t ideal.

Creamy canned tuna topping

1. Mash the drained canned tuna with a fork until it’s really fine. The finer the better.

2. Add everything else and mix!

3. Assembling the crispy rice cakes

Nobu serves this as a DIY set up with cubes of rice that is speared with fancy toothpicks then dunked into the spicy tuna which is almost in paste-like form. I like to assemble for an easy finger food option.

Also, cubes of rice either need to be turned 6 times in a pan (what a pain!) or deep fried (what a pain!). Pan frying 2 sides of a flatter pieces is so much less effort!

1. Cook the rice cakes after you’ve mixed the toppings. See directions in the crispy rice cakes recipe.

2. Avocado – Place on a serving platter and top with avocado slices. You can either use 1 large, or fan out smaller pieces as I have done. You could also pipe on avocado sauce – a good option for speedy assembling if making big batches.

3. Shape – Use 2 teaspoons to shape a mound of the topping into a “football” shape so it sticks together.

4. Assemble – Place tuna on avocado. Sprinkle with sesame seeds, top with jalapeño. Repeat with remaining rice cakes. EAT!

I see you making this for friends who come round for Saturday night drinks. Impressing the pants off your friends at book club. For your mum’s birthday lunch.

And just generally because you want to eat Nobu in the comfort of your own home, in trackies and your favourite slouchy t-shirt, and feel smug that it cost you around…oh I don’t know. About 80% less? At least!! – Smug Nagi x

Watch how to make it

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Crispy rice with spicy tuna (Nobu copycat)

Recipe video above. A shameless copycat of a signature Nobu restaurant appetiser – crispy rice cakes with tuna or salmon in a creamy spicy dressing. Easy to make at a fraction of the cost – they charge $30 for a minuscule serving! Serve as a canapé, starter for dinner or as a main with an Asian side salad or smashed cucumbers.

The original uses raw tuna but I've also created a canned tuna version – think, sushi roll filling.

Course Appetizer, canape, Finger Food

Cuisine Asian, Modern Asian

Keyword crispy rice cakes, crispy rice finger food, nobu recipe, tuna canape

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rice chilling (minimum time) 4 hours hours

Servings 15 pieces

Calories 119cal

Author Nagi

Ingredients

• 1 batch crispy rice cakes (15 pieces)
• ONE topping of choice (below) – Nobu sashimi tuna or canned tuna
• 1 avocado , cut into small thin slices (or make avocado sauce)
• 15 jalapeño slices , thin, optional garnish
• 1/2 tsp black sesame seeds , for garnish

Nobu spicy tuna (raw):

• 225g / 7oz sashimi grade tuna , or salmon (Note 1)
• 1 tbsp sriracha , adjust spiciness to taste (Note 2)
• 4 tsp kewpie mayonnaise (Note 3)
• 1 tsp sesame oil
• 1/4 tsp cooking salt
• 2 tbsp finely chopped green onion
• 1 tsp white sesame seeds
• 1/2 tsp black sesame seeds , divided

Creamy spicy canned tuna topping:

• 360g/12oz canned tuna in oil , drained (Note 4)
• 3 tbsp sriracha (Note 2)
• 4 tbsp kewpie mayonnaise (Note 3)
• 1 tbsp lemon juice (sub rice vinegar)
• 1 tsp sesame oil
• 1/2 tsp cooking/kosher salt
• 1/4 cup finely chopped green onion
• 2 tsp white sesame seeds , optional
• 1 1/2 tsp black sesame seeds , divided

Instructions

• Start the rice the day before or first thing in the morning – it needs minimum 4 hours to chill.
• Make the toppings first, then refrigerate while you cook the crispy rice cakes.
• Cook the crispy rice cakes and sprinkle with salt per the recipe.
• Assemble – Place rice cakes on a serving platter. Pile on toppings – I use teaspoons to make football shapes then slide on. Sprinkle with black sesame seeds, top with jalapeño. Eat!

Nobu spicy tuna topping:

• Freeze to firm – Place tuna in the freezer for 30 minutes to partially freeze – it's much easier to finely chop when slightly firm.
• Cut into 0.5cm / 1/2" cubes – the smaller the better! Place into a bowl and let it de-chill for 20 minutes (not as nice ice-cold).
• Mix – Add everything into the tuna and mix until combined.

Creamy canned tuna (sushi-roll filling style):

• Place tuna in a bowl and use a fork to mash it up really finely. Add everything else and mix well.

Notes

Makes 15 pieces 4 x 6.5cm/ 1.5 x 2.5″ (crispy rice dimensions).

1. Tuna or salmon – As the fish is served raw, please ensure you get sashimi grade tuna which is extra fresh, handled and stored in a manner suitable for eating raw. It will be labelled as such at the shops. You can also get frozen sashimi grade fish these days. It’s snap deep-frozen at -60C and suitable for eating raw. I’ve gotten it from Japanese supermarkets in Sydney (Tokyo-mart, Northbridge).

2. Sriracha is a red Asian spicy sauce that has other flavours in it in addition to chilli, such as vinegar and garlic. If you’re worried about spiciness, start with less (top up with more mayo) then add add more later if you’re brave! Non spicy option – Ketchup!

Substitute with other spicy sauce of choice, but adjust quantity based on spiciness.

3. Kewpie mayonnaise is a Japanese mayonnaise that has a smoother flavour than Western ones. Substitute with whole egg mayonnaise. 

4. Canned tuna – in oil is best. Springwater tends to be a little dry.

5. Leftovers – Once assembled, rice cakes will soften within an hour. The raw tuna topping should be eaten within an hour once out of the fridge, though will keep in the fridge for the day. Canned tuna topping mixture will keep for several days. Makes a little more than you need – eat leftover as dip or on sandwiches!

Nutrition per rice cake (15 pieces)

Nutrition

Calories: 119cal | Carbohydrates: 4g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 6mg | Sodium: 161mg | Potassium: 109mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 357IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.3mg

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Crispy rice cake size context.

The post Spicy Tuna Crispy Rice (Nobu) appeared first on RecipeTin Eats.

Crispy rice is just rice that’s packed in a pan, cut then pan fried until golden and ultra crispy. Can’t-stop-eating-them good! Munch on them plain like chips, or use as a base for toppings to make modern Asian-style canapés – like Nobu’s Spicy Tuna Crispy Rice.

Crispy rice cakes

These are the base for the Nobu copy-cat Spicy Tuna Crispy Rice recipe that I also published today. But everyone who’s tried the plain crispy rice cakes declared them so good, they insisted they should be published as a separate recipe. So here it is!

Ingredients

All you really need to make crispy rice cakes is rice, oil for frying and salt for seasoning. However, the rice is tastier if you add sushi rice seasoning which is just sugar and rice vinegar. Especially if you plan to serve these as plain snacks with no toppings.

• Sushi rice – Find this type of rice labelled as such alongside other rice at the grocery store. It’s a short grain type of rice that is stickier than other types of rice, so the rice sticks together to make the rice balls for sushi.

  For the same reason, it’s the best type of rice to make rice cakes! Other rice types won’t stick together as firmly so the rice cakes won’t cut as neatly or fry up as golden and crispy. Medium grain rice should work nearly as well (because it’s fairly sticky too) but I don’t recommend trying this with long grain rice, brown rice, wild rice or basmati rice.

• Rice vinegar – An Asian vinegar made from….wait for it….rice! Smoother and milder than plain white vinegar, this is used to flavour rice to make sushi. As noted above, it can be skipped but it makes the rice cakes tastier.

• Sugar – Also for seasoning the rice.

• Salt – For sprinkling on the cooked rice cakes. I use 3/4 teaspoon. It will seem like a lot for the amount of rice cakes but they can take it! They are like potato – they take more salt than you think. Also, some salt falls off when you turn them to sprinkle the other side.

How to make crispy rice cakes

You simply cook rice, press in a pan, cool to make it solid, cut, then pan fry until golden. Then munch away!

1. Cook and flavour rice

No need to rinse. Use the right amount of water. And don’t peek! My full rice-making rants here.

1. Cook rice – Place rice and water in a small pot (no lid) over medium high heat. Once it’s bubbling, put the lid on and turn down to medium low. Cook for 13 minutes or until water is absorbed – no peeking!

2. Rest for 10 minutes with the lid on.

3. Sushi rice seasoning – Mix the vinegar and sugar together until the sugar dissolves.

4. Fluff – Pour seasoning over the hot rice. Fluff with a rice paddle or rubber spatula. The rice will absorb the flavour as it cools in the pan.

2. Press and cut

For really crispy rice cakes, be sure to press the rice in firmly.

1. Press – Place a sheet of baking/parchment paper on a 20cm/8″ square pan. Scrape the hot rice into the pan and spread evenly. Cover with another piece of paper and press the rice in very firmly, concentrating on the corners and edges. The rice should be around 1.25cm / 1/2″ thick.

2. Weigh down (recommended) – For best results, place something flat on top then weigh it down with 4 or 5 x 400g/14oz cans. I used a second pan that is the same size.

   Weighing down the rice packs the rice together more tightly as it sets in the fridge. This means you can cut neater pieces and they will crisp up better. It’s also just generally really irritating when you get little loose bits of rice in the pan when you’re frying up the rice cakes!

3. Cool – Fully cool, then refrigerate overnight (minimum 6 hours). As it cools, the rice will stick together and become a solid slab you can lift up and cut.

   Speedy option for the impatient: Put the rice in the fridge until it’s fully cool (around 1 hour), then freezer for 1 hour (edges will semi-freeze, centre should be perfect), then back in the fridge for 1 hour (to thaw edges). Warning: Do not let the rice freeze fully, it will become loose and wet when it thaws so not suitable for rice cakes!

4. Cut – Lift rice out using paper overhang. Wet the knife blade (neater cuts). Cut rice into desired shapes. I do 15 rectangles for the pictured Nobu Crispy Rice with Spicy Tuna (5 strips, then each into 3). Smaller and more would make great snacking options, albeit lots of turning in the pan!

3. Cooking:

1. Pan fry – Heat about 1/4 cup of the oil in a large non-stick pan over medium high. Place in half the rice cakes – they should sizzle gently. Lower heat to medium. Cook for 4 minutes until really golden and crispy. Turn and cook the other side for 4 minutes.

2. Salt – Remove onto a paper towels lined plate. Sprinkle each side with salt while hot.

3. Keep cooking – Add remaining oil and cook remaining rice cakes.

4. Serve as snack (you won’t be able to stop!) or use as a base for canapés. See the separate recipe for the spicy tuna topping I also shared today which is a blatant Nobu restaurant copy-cat. See next section for more topping suggestions!

How to serve crispy rice cakes

Serve them plain for snacking or add toppings to make irresistible appetisers.

Serving plain

Eat like potato chips! You won’t be able to stop. I probably wouldn’t say no to some kind of dip either – French Onion Dip immediately comes to mind.

Topping suggestions

As noted above, I’m sharing this crispy rice cakes recipe as a base for a creamy spicy tuna topping to make a copycat of a signature Nobu restaurant appetiser, Spicy Tuna Crispy Rice (raw or canned). However, given the flavour of the rice cakes is fairly neutral rather than specifically Asian, there’s stacks of topping options! Here’s some ideas that come to mind:

• Creamy spicy tuna or salmon – Nobu copycat made with sashimi grade tuna or salmon. Canned tuna option included.

• Tuna poke – A no mayo topping option with sashimi tuna in a gingery soy sauce dressing

• Kingfish ceviche – YES! I can’t wait to try this. (Chop everything smaller so they stay on the rice cakes or use the rice cakes for scooping)

• Salmon mousse – I pipe this on cucumber rounds for a fancy(ish) healthy(ish) canapé. Would be perfect on rice cakes!

• Any crostini toppings

• Chicken or egg sandwich fillings – I’d add finely chopped pickles or green onion for freshness

• Spread with guacamole then top with Pig Out Salsa or Mexican Corn Salad

Cucumber Canapés with Smoked Salmon Mousse

Holiday Crostini – 8 DELICIOUS ways!

Tuna Poke Bowl

Chicken sandwiches – gatherings, picnics, lunches!

Ceviche

Egg sandwich

Guacamole

Pig Out Salsa (Chorizo, Black Bean and Corn Salsa)

I’d love to hear your suggestions! What will you top these with? – Nagi x

Watch how to make it

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Crispy rice

Recipe video above. Crispy rice is just rice that's packed in a pan, cut then pan fried until ultra golden and crispy. They make a great snack just as they are – you will DEVOUR a whole pile – or a base to make irresistible appetisers. Think – modern Asian canapés topped with spicy tuna (Nobu style!), tuna poke, egg or chicken salad sandwich filling, ceviche or salmon mousse!

Course Appetiser, canape

Cuisine Asian

Keyword crispy rice cakes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cooling 6 hours hours

Servings 15 pieces 4 x 6.5cm/ 1.5 x 2.5″

Calories 68cal

Author Nagi

Ingredients

• 1 cup sushi rice (Note 1)
• 1 1/2 cups water
• 1/3 cup canola oil (vegetable, peanut or other neutral oil)
• 3/4 tsp cooking / kosher salt , for sprinkling rice cakes (Note 2)

Sushi seasoning:

• 1 tbsp rice vinegar (Note 3)
• 1 tsp caster sugar (Note 3)

Cups – Metric

Instructions

SUMMARY RECIPE

• Cook rice, rest, pour over seasoning, fluff. Press firmly into 20cm/8" lined pan, weigh down. Cool, fridge overnight (min 6 hrs). Cut into 15 rectangles, pan fry 4 min each side, sprinkle with salt.

FULL RECIPE

• Sushi seasoning – Mix together until sugar dissolves.
• Cook rice (Note 4) – Place rice and water in a small pot (no lid) over medium high heat. Once it's bubbling on the edges and the middle is rippling, put the lid on and turn down to medium low (or low for strong stoves). Cook for 13 minutes or until water is absorbed.
• Rest – Remove from heat then rest for 10 minutes with the lid still on.
• Season – Remove lid. Pour over sushi seasoning. Fluff rice with rubber spatula.

Press, cool, cut:

• Press – Place a sheet of baking/parchment paper on a 20cm/8" square pan. Scrape hot rice into the pan and spread evenly. Cover with another piece of paper and press in very firmly.
• Weigh down (recommended, Note 5) – For best results, place something flat on top (2nd same size pan is ideal) then weigh down with 5 x 400g/14oz cans.
• Cool – Fully cool, cover with cling wrap, then refrigerate overnight (min 6 hours). Speedy option: Fridge uncovered until fully cool, cover, freeze 1 hour, fridge 1 hour.
• Cut – Lift rice out using paper overhang. Wet the knife blade (neater cuts). Cut rice into 15 rectangles (5 strips, then each into 3).

Cooking:

• Pan fry – Heat about 1/4 cup of the oil in a large non-stick pan over medium high. Place in half the rice cakes – they should sizzle gently. Lower heat to medium. Cook for 4 minutes until really golden and crispy. Turn and cook the other side for 4 minutes.
• Salt – Remove onto a paper towels lined plate. Sprinkle each side with salt while hot.
• Keep cooking – Add remaining oil and cook remaining rice cakes.

Serving:

• Serve as snack (you won't be able to stop!) or a base for canapés.
• Topping suggestions – Spicy tuna (Nobu copycat), tuna poke, salmon mousse, crostini toppings.

Notes

1. Sushi rice – Find it labelled as such alongside other rice at the grocery store. It’s a short grain type of rice that is stickier than other types of rice, making it ideal for making rice balls for sushi. For the same reason, it’s the best type of rice to make rice cakes. Other rice types won’t stick together as firmly so the rice cakes will be a bit more crumbly and untidy looking.
2. I know this seems like a lot but these can take a lot of salt. Use less if you doubt me then add more later when you realise you need it!
3. Seasonings for sushi rice. They can be skipped but it makes the rice cakes tastier, and in the spirit of crispy sushi rice!
4. Rice cooking – Use a pot ~17cm/7″ wide. Not much larger else the rice doesn’t have enough depth = risk of burning base. No need to rinse the rice if you bought it in packs at the shop, the rice will be fluffy cooking it my way and with the right water/rice ratio. If you insist on rinsing the rice, reduce water by 2 tablespoons (to account for water logged in the rice).
5. Packing the rice in tightly makes the rice cakes firmer so you can cut neat squares, plus they are crispier. Weighing down while cooling is best, but still ok if you just press the rice really tightly with your hands. If you don’t, then they will crumble on the edges when you cut and fry. Not fatal, but annoying – and not quite as crispy.

Nutrition

Calories: 68cal | Carbohydrates: 3g | Protein: 0.2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 118mg | Potassium: 1mg | Fiber: 0.1g | Sugar: 0.3g | Calcium: 1mg | Iron: 0.02mg

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This is his sitting up straight look-how-good-I-am food scavenging position. It’s highly effective!

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Blinis are mini pancakes that make perfect finger food for passing around at a party. Top with dill crème fraîche and smoked salmon for a timeless, elegant canapé that never fails to impress!

Blini with smoked salmon

If there is ever a time to get a little fancy, New Years’ Eve would be it. Break open the bubbles, toast the new year in…….. and let’s make a canapé that will impress the pants off your friends: BLINIS!

Blinis with smoked salmon are a hors d’oeuvre that often appears on the menu of caterers and function venues a-like. And the reason is simple: it’s a classic that everybody loves. It’s elegant. It’s easy to make in large volume.

And it isn’t hard to make at all. They’re just mini pancakes with a smear of crème fraîche and a bit of smoked salmon plonked on top. No big deal!

What’s the difference between a pancake and blini, actually?

OK, time to clarify that blinis are more than just a mini form of your favourite breakfast pancake. And blinis are not a breakfast item, they are used to make canapés / hors d’oeuvres. They make great finger food because of their size. One bite wonders!

Unlike regular pancakes, blinis are made with yeast rather than baking powder so they are softer and more delicate. And blinis are made with buckwheat flour which gives it the signature slightly nutty flavour.

Though I think buckwheat flour is essential for blinis – for flavour – you can still make great blinis using baking powder instead of yeast. Read on to find out how!

Ingredients in blini

Here’s what you need to make traditional blini.

Want a no-yeast version? See the information box below!

• Dry yeast (aka active dry yeast) – This is the yeast that comes in small foil packets, as pictured below. I’ve also included an information box below with some extra information on dry yeast vs instant yeast (comes in tubes, yes you can use it), how to make blini with baking powder instead of yeast!

• Buckwheat flour – This is what makes blini a blini instead of just a mini pancake! It’s actually gluten-free and gives the blinis a distinctive nutty flavour. If you skip it, your blinis will be pretty bland. So – don’t! Find it in the baking aisle or health food aisle of grocery stores.

• Plain flour (all-purpose flour) – Just our everyday flour. Buckwheat provides the flavour. Normal flour is needed so the blini has the desired texture and fluffiness without resorting to xanthum gum and other ingredients you ordinarily need when making breads with gluten-free products like buckwheat flour.

• Milk – Full fat ordinary cow milk. I don’t see why it wouldn’t work with low fat milk but I am not sure it will work using non-cow milk (like almond milk).

• Sugar – Required for both a touch of sweetness in the blini as well as activated the yeast to make it foamy (it feeds the yeast to wake it up to make it foamy!).

• Butter – Just a small amount to add a touch of fat and flavour into the blini.

• Egg – This is what binds the blini together. Make sure it’s at room temperature so it combines easily with the other ingredients.

Can I make blini without yeast?

Yes, you can! Well, it obviously won’t be traditional blini but it’s still very tasty, 85% similar to the real deal. The big upside is that it’s speedier to make because there’s no batter rising time!

To make blini without yeast, just make my pikelets recipe which uses baking powder instead of yeast as the rising agent. However, use 50/50 plain flour and buckwheat flour instead of just plain flour.

You will likely need to thin the batter a tiny bit so it spreads into the blini rounds in the pan (because buckwheat flour is slightly more absorbent than plain flour). The blini is also not quite as soft due to using baking powder rather than yeast. But the flavour is remarkably similar!

Ingredients for blini topping

As you can imagine, there’s all sorts of topping possibilities for blinis. But today, we’re going with a firm favourite – smoked salmon with dill crème fraîche!

Smoked salmon

Smoked salmon is sold in packets pre-sliced into thin slices. Smoked trout is also perfect to use here.

Homemade beetroot cured salmon or salmon gravlax would also be ideal! They taste different to smoked salmon because they are not smoked. And they have fresher flavours from the respective flavourings used. But they have the same texture as smoked salmon – and are cheaper to make too, with fresh flavour you cannot buy!

Dill crème fraîche

• Crème fraîche – Think of this as a slightly richer sour cream, because that’s exactly what it tastes like. Which means, yes, sour cream is a near perfect substitute and it’s more economical. Sour cream just has a slightly less rich mouthfeel (because it has less fat). To be 100% honest, I don’t think most people could tell the difference.

• Cream cheese – This is a little thicker than crème fraîche so it prevents the mixture from becoming too runny. We want it to be spreadable, like softened butter.

• Dill – Not a primary ingredient here, we just use 2 teaspoons of finely chopped dill. So it’s not a deal killer if you can’t find it. Just leave it out, or substitute with chives or parsley.

• Lemon juice – For a touch of tang, we only use 1 teaspoon. So like the dill, not a deal killer if you don’t have fresh lemon. Just use a vinegar instead.

How to make blinis

We’re really just making mini pancakes here. No big deal! The trickiest part is pouring neat rounds. But if yours come out wonky, who cares? Once you pile on the toppings, no one will notice! And it certainly doesn’t affect the delicious-factor.🤷🏻‍♀️

1. Activate yeast (ie foam it up)

First up, we need to activate the yeast. This just means waking it up by mixing it with warm water.

1. Mix yeast with warm water and sugar until mostly dissolved. Some lumps floating on the surface is fine, it will self-dissolve.

   WINTER tip – If you’re in a cold environment, warm up the bowl before use by running it under hot water then wiping dry, or popping it in the microwave for a minute. This will help keep the mixture warm so the yeast becomes foamy. We’re only using a small amount of water here which will cool quickly if your kitchen is cold, and the yeast may not foam up.

2. Foam it! Cover with cling wrap then leave it in a warm place for 10 minute or until the surface becomes foamy. Meanwhile, prepare the other blini ingredients and topping!

   No foam appearing? Move it to a warmer place. Still not foaming? Sorry, but it sounds like your yeast is dead! Have another go, but if it still doesn’t become foamy, it’s time to replace your yeast!

3. Foamy! This is what it looks like once the yeast is activated and makes the water foamy.

2. Make and proof blini batter

Once the yeast is activated, we can move on to make the blini batter.

1. Dry ingredients – Mix the buckwheat flour, plain flour, salt and remaining sugar in a bowl.

2. Wet ingredients & foamy yeast – Add the milk, butter, egg and the foamy yeast then mix until combined.

3. Rise 1.5 hours – Cover the bowl in cling wrap then place it in a larger bowl filled with 3 cm / 1.2″ of warm water. This helps keep the batter in a warm cosy environment to make it rise.
   

4. Foamy – Then put the bowls in a warm place for 1 1/2 hours or until it doubles in volume and the surface is bubbly and foamy. This is what it will look like.

   And yes, excessive use of the word “foamy” in today’s post has been noted! Let’s hope this is the end of it. 😂

3. Cook blini

We’ve got 35 of these little pancakes to cook. But the good news is, they only take 1 1/2 minutes per batch!

1. Piping bag or jug – Mix the batter to deflate and make it smooth. Then pour into a piping bag fitted with a 4mm (1/6″) round piping tip, or snip a 6 mm / 1/4″ hole in the end once filled (this is what I do).

   The alternative to a piping bag is to use a pouring jug. However, I find it easier to use a piping bag to make neat rounds.
   

2. Snip end (if no nozzle) – As referred to above, if you don’t have the right size piping tip, snip a 6 mm / 1/4″ hole once filled. This will form a round opening that is 4 mm (1/6″) wide.

3. Cook 1 1/2 minutes – Place a large non stick pan over medium high heat. Once hot, remove pan from stove, spray lightly with oil then return to stove.

   ⚠️ SAFETY WARNING: Do not spray a pan with oil while it is set on a turned on stove else you risk a fire blaster situation! REMOVE the pan away from the fire, spray, then safely return to the stove.

   Pipe 2.5 cm / 1″ rounds so they spread to 4cm / 1.7″. Cook the first side 45 seconds to 1 minute or until it has golden spots in the middle and has the signature gold Blini “ring” around it. Flip and cook the other side for 30 seconds.

4. Cool – Transfer to a rack. Wipe the pan clean with a paper towel (so the next batch won’t be too brown). Spray lightly with oil again, set over the stove then continue cooking blinis.

Storing: Blinis are best made on the day of serving (make in morning then serving that evening is fine). We tried keeping them in the pantry, fridge and freezer overnight but they were all a little less fresh than ideal the next day.

To get ahead, you can make the blini batter the day before then refrigerate overnight and cook the blini on the day-of which is pretty quick given they only take 90 seconds a batch! I’ve included directions for making the batter the day before in the recipe notes.

4. Assemble blini

We are so tantalisingly close to finishing these delicious little morsels!

I know you’re impatient (oh wait, is that just me??!), but please ensure your blinis are fully cool before assembling. Otherwise the creamy dill spread will melt!

1. Dill crème fraîche – Mix all the ingredients in a bowl until smooth. This can be done ahead of time, even the day before. Just refrigerate until required, then mix before use to make it smooth, like softened butter, so it spreads easily onto the blini.

2. Spread a little of the dill crème fraîche on a blini.

3. Smoked salmon – Top with a small slice of smoked salmon, slightly coiled so it sits up prettily.

4. Dill sprig – Then, given we’ve come this far, we may as well finish it off with a little sprig of dill for a touch of fresh green colour!

Transfer your beautiful little blinis onto a platter, litter with some extra dill and lemon wedges for garnishes, pop open that bubbly and enjoy!

It is worrying how many of these I managed to inhale on one sitting when I filmed them. Oh, and also when I photographed them (yes, a different batch). Ummm, and yes, memories of all those test batches we did (instant yeast, active dry yeast, making the batter the day before, the blini-pikelet version, no buckwheat, no plain flour)…..

Yes, I’ve certainly had more than my fair share of blini in the past few weeks. Face is, anything you can eat with one hand while clutching a wine glass with the other rates very highly in my world.

That these are so elegant and make me feel a little classy is an added bonus. It’s not often I share a canapé like this. So let me have this one! 😂 – Nagi x

Watch how to make it

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Blini with smoked salmon

Recipe video above. Blini isn't blini unless it's made with yeast and buckwheat flour which adds a lovely nutty flavour to these mini pancakes! But if you are desperate and don't have yeast, see Note 8 for how to make blini without yeast.

Top with smoked salmon and dill crème fraîche (or sour cream) for an elegant, timeless canapé that never fails to impress. (Makes 35 though depends on number of test blinis, there are usually casualties)

Course Appetiser, canape, Finger Food

Cuisine European, Western

Keyword blini, smoked salmon appetizer

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Proving time 1 hour hour 40 minutes minutes

Servings 35

Author Nagi

Ingredients

Blini:

• 3 tbsp warm water
• 1/2 tsp dry yeast (Note 1 re: instant yeast)
• 3/4 tsp white sugar
• 1/3 cup plain flour (all-purpose flour)
• 1/3 cup buckwheat flour (Note 2)
• 1/8 tsp cooking/kosher salt
• 1/3 cup milk , full-fat, warm
• 30g / 2 tbsp unsalted butter , melted and cooled
• 1 large egg at room temperature, lightly beaten (Note 3)
• Canola spray , for cooking

Dill crème fraiche:

• 125 g / 4 oz cream cheese , softened
• 3/4 cup crème fraîche (or sour cream) (Note 4)
• 2 tsp fresh dill , finely chopped (sub chives, parsley)
• 1 tsp lemon juice or apple cider vinegar
• 1/4 tsp cooking/kosher salt
• 1 pinch white pepper (sub black pepper)

Topping:

• 300 g / 10 oz smoked salmon (or trout) slices (Note 5)
• Extra fresh dill , for garnish

Cups – Metric

Instructions

Blini batter:

• Foamy yeast 10 min – Warm a small bowl by running under warm water, then wipe dry. (Note 6). Mix the warm water, yeast and 1/4 tsp of the sugar in the bowl until yeast is mostly dissolved (some small floating lumps ok). Cover with cling wrap and leave in a warm place for 10 minutes until the surface is foamy.
• Mix dry – With a wooden spoon, mix both flours, salt and the rest of the sugar in a separate medium bowl.
• Add wet – Stir in milk, butter, egg and all the foamy yeast mixture. Mix well until incorporated. It will be runny like pancake batter.
• Rise 1 1/2 hours – Cover with cling wrap and set in another larger bowl filled with 3cm/1" of warm water (to create a cosy, warm environment for batter rising). Let the batter rise in a warm place for 1 1/2 to 2 hours until it doubles in volume and has bubbles breaking the surface.

Cook blini:

• Piping bag – Stir batter before using. Transfer to a piping bag fitted with 4mm (1/6") round piping tip (or snip a 6 mm / 1/4" hole in the end). Tie off the piping bag end with a rubber band (loosely, as batter keeps expanding).
• Spray pan with oil – Place a large non stick pan over medium high heat. Once hot, remove pan from stove, spray lightly with oil then return to stove (⚠️Note 7)
• Cook – Pipe 2.5cm / 1" rounds that spread to 4cm / 1.7" in the pan. Cook the first side 45 seconds to 1 minute or until it has golden spots in the middle and has the signature gold Blini "ring" around it. Flip and cook the other side for 30 seconds.
• Cool – Transfer to a cooling rack. Wipe pan briefly with a paper towel, spray with oil and heat again. Continue cooking blinis, taking care to keep the pan at the right temperature.

Assembling blini:

• Cool blini before assembling.
• Dill crème fraîche – Mix ingredients until smooth. Refrigerate until required.
• Smoked salmon – Cut into 4 x 5 cm pieces (1.5 x 2")
• Assemble – Spread 3/4 teaspoon of dill crème fraîche on a blini. Coil on a piece of salmon, top with dill. Transfer to a larger platter. Use lemon wedges and extra dill as platter garnishes, if desired. Serve with bubbles and wine!

Notes

1. Dry yeast comes in individual sachets. Open and measure out 1/2 teaspoon. 

Instant yeast is sold in cans (here in Australia). It can also be used (same amount) but is a little stronger so the blini will be a little thicker than intended but it’s not a major issue. To use instant yeast, no need to foam in warm water. Just mix the instant yeast with the flours, all the sugar and salt. Then mix in the warm milk and warm water, proceed with recipe.

2. Buckwheat flour has a nutty flavour and is what sets blini apart from being just a plain mini pancake. It’s sold at large supermarkets, in the health food aisle or alongside baking flour. 

3. Large egg = 55 – 60g / 2 oz. Labelled “large eggs” on carton (industry standardised).

4. Crème fraîche is like sour cream but taste richer, and is spreadable like softened cream cheese. A popular ingredient with finger foods that need a dollop of something creamy!

Sour cream makes an ideal substitute that is more economical and easier to find. It has a slightly less rich mouthfeel, but not by much. Please do not use low-fat! It’s too runny.

5. Smoked salmon is sold in packets pre-sliced into thin slices. Smoked trout is also perfect to use here!

You may not need the whole amount, but some are sliced thicker than others so they don’t go as far. Better to err on the side of caution.

6. Warm bowl – yeast needs a warm environment to get foamy. Small amount of warm water + cold bowl = water may cool too quickly and yeast will not get foamy (especially if your kitchen is cold). Warming the bowl will help avoid this problem.

Not foaming? Move to a warmer place. Still not foaming? Your yeast may be dead. Try again…. if still not working, time to get new yeast! Blini emergency? Make tiny pikelets using buckwheat flour (uses baking powder not yeast).

7. Oil spray caution – never spray a pan set over fire with oil spray. If you miss, it might catch on fire – dangerous!

8. Don’t have yeast? Make blini using my pikelets recipe, amended as follows:

• Switch half the plain flour with buckwheat flour for the signature nutty flavour of blini
• Leave out the sugar
• Cook one test blini. If batter is too thick (which is likely), thin with a touch of milk.

9. Storage – Blini is best made on the day of (morning then serve that evening at latest). Because they are so small, they go stale quite quickly (even if you refrigerate or freeze), but they are still within the bounds of acceptable the next day.

Once cooked, as soon as they are cool, store in an airtight container until required.

Blini batter can be made the day before then stores in fridge overnight so you can cook fresh the next day (they’re quick to cook). Do to the end of step 4 (ie after 1.5 hour rise) then put bowl in fridge overnight.

Dill crème fraîche can be made the day before. Assembled blini will last for a few hours but bear in mind food safety for keeping smoked salmon out on hot days!

9. Nutrition per blini.

Life of Dozer

He only got this one cause I dropped it on the floor. No blini for Dozer! Too precious! 😂

The post Blinis with smoked salmon appeared first on RecipeTin Eats.

Never underestimate the power of great chicken sandwiches! Excellent platter for gatherings, picnics and work lunches. My secrets? Fresh dill, a handful of walnuts and shred the chicken really finely using a stand-mixer or electric beater. Yes, really.

Chicken sandwiches

If you’ve ever wondered why those chicken sandwiches from “that gourmet deli” are so coveted and command such high prices, the answer lies not just in the secret mix of ingredients for the filling but also in the texture of the chicken.

“It’s so soft and just melts in your mouth!“, friends have observed.

The secret? Shredding the chicken super, super finely, until it’s basically crumbly, using a stand-mixer. This makes the chicken sandwich filling soft and creamy because you don’t have chewy chunks of chicken in it.

No stand-mixer? No worries! Use a hand-held beater or a little patience and your hands.

Mayonnaise plus sour cream

And the second secret of course is the sauce! You want it to have plenty of creamy sauce but not be too oily and weighed down with mayonnaise. My trick is to use both mayonnaise (for flavour and richness) and sour cream (for creamy goodness with less oil).

Ingredients in Chicken Sandwich Filling

Here’s what goes in my chicken sandwiches. And before you say it, let me acknowledge that I left out the most obvious ingredient for sandwiches – BREAD! 😂

1. Chicken – I use store bought chicken for ease. Bonus: The flesh is seasoned all the way through.

   Homemade roast chicken – If you’re a better person than me, make your own brined roast chicken (the brine will infuse the flesh with salt like store bought rotisserie chicken).

   Chicken breast – I prefer to use a whole chicken so you get a good blend of white meat (breast, lean) and dark meat (thigh, leg, wings – juicier and more flavour). But if you prefer to use just chicken breast, use my Foolproof Poached Chicken Breast (guarantees juicy breast) and toss the shredded chicken with 1 teaspoon of salt before mixing the sauce through.

2. The bread (which I forgot to picture!) – The traditional bread is soft white sandwich bread. For fellow Australians – hot tip: Bakers Delight. The white sandwich bread, standard slice, is best for finger sandwiches. Soft but not sooooo soft that the filling squishes the bread.

   And of course, the bread of choice is not set in stone so feel free to use whatever bread you want!

3. Mayonnaise – I always use whole egg mayonnaise which is creamier, smoother and has better flavour than mayonnaise that is not labelled “whole egg”. The reason is because whole-egg mayonnaise has more egg in it.

   My favourite mayonnaise brand is S&W, followed by Kewpie. Hellman’s is good too albeit a little sweeter. I find other brands (especially non whole-egg mayonnaise) too sweet and/or too vinegary and/or lacking in (good) flavour. I live in Sydney, Australia, and you can get all these brands at everyday large grocery stores.

4. Sour cream – Secret ingredient! Using this means we can have plenty of tasty sauce in our chicken sandwich filling without it being overly greasy from using just mayonnaise. Yogurt can also be used but sour cream is my preference because it’s creamier.

5. Walnuts – The classic nut addition in “gourmet deli-style” chicken sandwiches. I think part of the appeal, other than the hint of nutty flavour, is that it adds a bit of much needed texture in the otherwise very creamy filling.

   Best substitute – cashews, macadamia nuts or pecans. Else, leave it out.

6. Fresh dill – Another ingredient that makes this “gourmet deli-style”! Lovely hint of fresh flavour. No other herb will provide the same flavour so if you don’t have it / like it, just leave it out. (Parsley can be used for a bit of green colour but won’t add flavour).

7. Pickles – For the most subtle touch of tang in the filling. Use your favourite pickles. You could even substitute with capers.

8. Celery and green onion – Adds background freshness in the filling and the celery also adds texture. While green onion could be substituted with red onion or eschalots (French onions / US: shallots), don’t skip the celery! It really makes a difference.

9. Onion, garlic, salt, pepper – The seasonings for the sauce. I use onion and garlic powder rather than fresh because they have a smooth earthy flavour which is what I’m after for the sauce.

10. Lemon juice – For a touch of freshness in the sauce. Substitute with vinegar.

11. Dijon mustard – More flavour!

How to make deli-style chicken sandwiches

Nothing ground-breaking here. The only trick is shredding the chicken as finely as you can. The finer it’s shredded, the creamier the chicken filling which is what sets deli-style chicken sandwiches apart from the rest!

As I mentioned earlier, a stand-mixer will make short work of this. Hand-held beater also works. Else, your hands and some patience!

1. Remove flesh off the chicken and remove the skin. (No prizes for guessing where all the chicken skin goes around here. You’ll see in the recipe video!)

2. Shred the chicken as finely as you can. It takes about 1 minute on medium speed using a stand-mixer using the paddle attachment (not whisk, it gets all caught up in the wires). A hand-held beater will also work but will take a bit longer. Else, use your hands.

3. Mix sauce ingredients in a bowl until smooth. Use a whisk, if needed.

4. Pour sauce over the chicken with remaining Filling ingredients (walnuts, celery, green onion, pickle, dill) and mix until combined.

   At this stage, you should sneak in a taste test and marvel at how soft and creamy the chicken sandwich filling is!

5. Butter the bread. This not only provides extra flavour but a protection barrier so the sauce of the chicken filling doesn’t soak into the bread.

6. Spread the filling on the bread, from edge to edge.

7. Cut off crusts – I typically don’t cut the crust off sandwiches but for chicken sandwiches, I do if I’m making them for other people. Partly so they look neat – think High-Tea finger sandwich style – and also because then you get the full effect of the soft creamy chicken filling with just soft white bread. No tough crust getting in the way of the eating experience!

   PS You know full well the crusts get eaten right? Plenty of chicken filling makes its way to the crust!

8. Cut in half on the diagonal, or into rectangles, then line them upon a platter!

   TIP: If you want really neat edges, refrigerate the assembled sandwiches for at least 2 hours before slicing. This will make the filling firm up and makes it easier to cut neatly. I did not do this for the sandwiches pictured in this post. You know that patience is not my greatest virtue!

I love a good sandwich, and these Chicken Sandwiches rate very, very highly in my books. As a bonus, the filling keeps well for 3 days and the assembled sandwiches, while best made fresh, are still 90% as good the next day (the bread softens with time). In fact, the sandwiches in this post were my dinner and breakfast for 2 consecutive days – and I was very happy about it!

And as I mentioned in the opening, I’m sharing this recipe with holiday gatherings in mind. Take it to your office Christmas party. A picnic with friends. A day out at the beach.

Or, you could go really crazy and have them for lunch! 😱 Live life on the edge! – Nagi x

PS If you do make these for a gathering, tell me below if they were the first food to go! #NotCommpetitiveAtAll 🤭

Watch how to make it

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Chicken sandwiches

Recipe video above. The secret to the best chicken sandwiches like the ones you get from gourmet deli? Shred the chicken as finely as you can (stand-mixer is best!). Use mayo + sour cream so the sauce isn't too greasy. Plus a handful of walnuts!

Great platter food for gatherings, picnics and lunch boxes.

Makes 10 deli-style sandwiches, 8 very generously filled sandwiches, or 15 normal lunchbox sandwiches (Note 6).

Course Finger Food, Lunch, Party Food, picnic

Cuisine Western

Keyword chicken sandwich

Prep Time 15 minutes minutes

Author Nagi

Ingredients

Filling:

• 500g/ 1 lb cooked chicken meat from 1 large store bought roast chicken (Note 1)
• 1 celery stem , sliced 3mm/0.1″ thick then into 0.5cm/0.2″ pieces
• 1 green onion stem , finely sliced
• 3/4 cup walnuts , roughly chopped (Note 2)
• 3 tbsp finely chopped cornichon/dill pickle
• 1 1/2 tbsp finely chopped dill (Note 3)

Sauce:

• 2/3 cup whole egg mayonnaise (S&W best in Aus, Note 4)
• 2/3 cup sour cream (sub full fat yogurt)
• 2 tsp Dijon mustard
• 1 1/2 tbsp lemon juice (sub white wine or cider vinegar)
• 1/2 tsp onion powder (or more garlic powder)
• 1/4 tsp garlic powder (or more onion powder)
• 3/4 tsp cooking/kosher salt
• 1/4 tsp black pepper

Sandwiches:

• Salted butter , for spreading on bread
• 20 slices white sandwich bread, day-old, (or more slices for less filling) (Note 5)

Cups – Metric

Instructions

• Shred the chicken as finely as you can. The best method is using a stand-mixer. Just put the meat in the bowl with the paddle attachment and mix on medium speed until it's really finely shredded (~ 1 minute). Else use a handheld beater or your hands.
• Mix the Sauce ingredients in a bowl until smooth – use a whisk if needed.
• Pour Sauce over the chicken. Add remaining Filling ingredients. Stir until combined.
• Spread bread with butter. Spread with Filling (see below for amount).
• Remove crusts if desired (for the authentic "gourmet" experience!) and cut in half. (Tip: For really neat cuts, refrigerate sandwiches before slicing so Filling firms up).
• Serve on platters littered with green fluffage, if desired!

Filling quantities (Note 6)

• Chicken filling per sandwich:

  – Deli standard (recommended): 100g / 1/2 cup (makes 10 sandwiches)

  – Very generous: 130g / 1/2 cup (makes 8)

  – Everyday lunchbox: 80g (1/3 cup) (makes 15).

Notes

1. Chicken – It’s ok! You can use store bought roast chicken! Bonus: The flesh is seasoned all the way through. Make your own – use this Brined Roast Chicken.

If using homemade plain cooked chicken, toss 1 teaspoon extra salt through the shredded chicken. Use my Foolproof Poached Chicken Breast recipe. Cool, then roughly shred into large pieces with hands before blitzing in stand-mixer.

No scales? 500g/1 lb chicken once finely shredded is just shy of 4 cups, lightly packed (ie don’t jam it in to measure). 

2. Walnuts is the classic nut addition for “gourmet deli-style” chicken sandwiches and adds a touch of special. Love how it softens and melds into the filling. Best subs: cashews, macadamia nuts or pecans. Else, leave it out.

3. Dill is also another secret ingredient that makes these “gourmet deli-style”. No other herb will provide the same flavour so if you don’t have it / like it, just leave it out. (Parsley can be used for a bit of green colour but won’t add flavour).

4. Mayo – S&W is best in Australia. Kewpie is the next best, followed by Hellman’s. I find others too sweet, too vinegary – who me, fussy?

5. Bread – Hot tip for Aussies: Bakers Delight white sandwich bread sliced standard thickness (not extra thick) is best for softness but not so crazy soft it gets squished! Best to get it the day before so it’s not quite as soft, makes it easier to spread the chicken on it.

6. Filling amount – It’s a rich filling, don’t need to go crazy with it.

• 1/2 cup (100g) per sandwich is generous and makes a filling sandwich, even for someone with a “robust” appetite like myself! Makes 10.
• Normal lunchbox size sandwich – 1/3 cup (80g) is sufficient, makes 15.
• Mega sandwich – pile on as much as you want!

7. Storage – Keeps for 3 days in the fridge, assembled or filling only. Filling flavour gets even better overnight!

Life of Dozer

Stand up paddle boarding with Dozer. (He stood. I didn’t!)

The post Chicken sandwiches – gatherings, picnics, lunches! appeared first on RecipeTin Eats.