Stuck for gluten free or low-FODMAP starters. This blini recipe will help you out.

Makes about 10
3 tbsp finely chopped dill
2 eggs
¾ tsp baking powder
1 tbsp olive oil or coconut oil
1 lemon
120g coconut or buckwheat flour you can also use gluten-free flour
50ml of rice or lactose-free milk
100g crème fraîche
100g smoked salmon slices
1. In a bowl mix together the eggs, flour, 2½ tbsp dill, milk and a squeeze of lemon juice. Season to taste with salt and pepper.
2. Should be a thick batter. If necessary add a little water or if too thin more flour.
3. In a frying pan heat 1 tbsp of olive oil. Add a tbsp of the mix for each bilini and fry on a medium heat until golden on both sides. Takes about 3 minutes each.
4. Let the bilinis slightly cool down then top with a piece of salmon and a small dollop of crème fraîche. Sprinkle over some chopped dill and a squeeze of lemon juice.