Skip to content

Recipe: Beetroot-cured Salmon Blinis

July 21, 2011

I’m a sucker for a Canapé, especially ones that are pretty easy to make but look and taste like days of effort might have been required for the end result.  For this recipe, you can just use smoked salmon to the same wonderful effect.

For the Blini Pancakes:

75g Plain Flour
1 Teaspoon Baking Powder
2 Medium Eggs
A splash or two of Full-Fat Milk
A pinch of Salt
30g Unsalted Butter

For the topping:

A few slices of Beetroot-cured Salmon (or Smoked Salmon)
100g Soft Cheese
About 1 Tablespoon finely chopped Dill, plus sprigs for garnish
Zest of a Lemon – as much as you like when tasting it
Freshly Ground Black Pepper


1. Start by making the pancakes.  Whisk together the flour, baking powder, eggs, salt and enough of the milk to create a thick batter.  Make sure there are no lumps in it.

2. Melt the butter in a non-stick frying pan over a medium heat and drop teaspoons of the batter in the pan, making sure you allow room for the blinis to spread out a little.  If you want them to all be perfectly uniform, make them slightly bigger than required and use a cutter to perfect them later.

3. Fry them for about 2-3 minutes on each side, until they are lightly golden brown and have little pockets of air in them.  They should be nice and springy to touch.  Drain on kitchen paper and leave to cool

4. Beat the cheese with a wooden spoon to loosen it up a little.  Add some of the lemon zest (very finely grated or chopped), the chopped dill and plenty of black pepper.  The best way to check it’s got the right balance is to try a little with a tiny piece of salmon – add more lemon, dill or pepper as appropriate.  When you’re happy with the taste, set aside until the blinis are totally cold.

5. If you want rustic, you can just spoon the cream cheese mixture onto the blinis, otherwise you can pipe the cheese on, or make very small quenelles. Either way, top the blinis with the cheese, then top the cheese with the salmon, sprinkle with a little more lemon zest and then garnish with a spring of dill.

6. You can serve straight away or prepare them a few hours in advance and keep in the fridge.

Want to make your own Beetroot-cured Salmon? I’ve found this wonderful recipe on BBC Good Food. It takes about a week to cure, but it’s totally worth the effort, providing you don’t mind pink hands!


From → Recipes

  1. Great post thanks for sharing.

  2. Hello! I just would like to give a huge thumbs up for the great info you have here on this post. I will be coming back to your blog for more soon.

What are your thoughts?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: