Smoked salmon blinis



For the blinis:

  • 200g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 medium eggs
  • 200ml milk
  • A pinch of salt
  • Sunflower oil for frying

For the crème fraiche:

  • 4 tbsp crème fraiche
  • Zest of 1 lemon
  • 2 tbsp horseradish sauce
  • 250g smoked salmon
  • Dill to serve


For the blinis:

1. Place the flour, baking powder, bicarbonate of soda and eggs into a large bowl. Season with a little salt and pepper. Gradually pour in the milk to make a thick batter, whisking it to remove any lumps.

2. Heat a frying pan over a medium heat. Wipe the bottom of the pan with a little oil then add spoonfuls of the batter into the pan, they can be as small as you want. Allow them to cook on this side for 3 minutes until the outside starts to set and bubbles appear on the surface. Then flip them over and cook for 1 minute.

3. Once cooked, remove from the pan and set to one side. You can freeze them at this stage for a later date and simple defrost and warm them slightly in the oven.

For the crème fraiche:

1. Mix together the crème fraiche, lemon zest and horseradish. Season with salt and pepper.

2. Cut the smoked salmon into ribbons, then place on top of the blinis. Top with a spoonful of the horseradish crème fraiche, a sprinkling of dill and a little black pepper.

Here's what you'll need:

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