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Smoked Salmon Blinis

6 serves

20 minutes

Cooking Time:
10 minutes


• 130g self-raising flour
• 250ml milk (either cows or an alternative of your choice)
• ½ tsp baking powder
• 1 egg
• Olive oil
• Butter
• Salt


1)Sieve the flour and a pinch of salt into a bowl and use a wooden spoon to make a well in the centre of it. 2)Add 1 tbsp of oil into the well and crack the egg on top before combining it all together. Get out your hand whisk, pour in the milk and whisk until it’s smooth and lump-free then transfer the batter into a Pyrex jug. 3)Find a large frying pan and gently heat a bit of butter, ensuring that it doesn’t burn. Once hot, pour small golf ball-sized pancakes around the frying pan and cook for one minute on each side. When the little bubbles appear on the top, you know it’s time to flip. 4)Once the blinis are ready and cooled you can add your toppings. From chargrilled courgette, to olive tapenade, there’s plenty of options. We’ve decided to use the classic combination of cream cheese and smoked salmon.

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