Salmon blinis: Treat yourself with a decadent party snack
This spring and summer, learn how to use the same ingredients to make three different versions of our tasty salmon blinis. From rustic, all the way up to a fancy dinner starter.
It’s time for summer feasts and the best way to arrive at any event is with a plate of snacks in front of you. Become the king or queen of snacks with our salmon blinis. They are mini pancakes with a creamy topping with salmon and cream cheese. Our recipe is versatile and there are a few ways of preparing them. You can go small and perfect for fancy dinner parties, or go the decadent route with a cheesy version too.
Salmon blinis suggestions
For the smallest version, make bite-sized pancakes with a slightly thicker batter and top them with well-placed ingredients. You can also make slightly bigger versions with the salmon mashed into the cream cheese mixture and enjoy them like pancake tacos. For the cheesy version, bigger pancakes are filled, rolled and covered in cheese before popping them into the oven. All of these versions have their place and are all incredible salmon and pancake treats.
This spring and summer, learn how to use the same ingredients to make three different versions of our tasty salmon blinis. It’s truly something special.
Salmon blinis recipe
Course: SnacksCuisine: EuropeanDifficulty: Easy, Moderate25
minutes25
minutes50
minutesIngredients
- For the crêpes
125 g flour
1 egg
1 egg yolk
1 tbsp oil
125 ml milk
¼ tsp salt
- For the filling
smoked salmon fillets
cream cheese
2 tbsp mayonnaise
pickled cucumber
2 soft-boiled eggs
salt
freshly ground black pepper
Worcestershire sauce
lemon juice
Method
- For the crêpes
- Sift flour, salt into a bowl. Make a well in centre and drop in whole egg and egg yolk.
- Gradually add the milk to the egg mixture and draw in the flour a little at a time.
- When half the milk has been added, beat well and add oil.
- Beat in remaining milk,.cover and keep in cool place for 1 hour.
- Makes 12-14 thin crêpes so use very little (+/- coffee cup width). Use a small crepe pan.
- For the filling
- Thinly slice salmon into strips or squares/
- Add grated egg and diced cucumber and all other ingredients. Mix with cream cheese.
- Top each crêpe/pancake with the mayo and cream cheese mixture. Add a piece of salmon on top.
- Optional: Baked salmon blinis
- If you’ve made larger pancakes, add mashed salmon to the mayo mixture, put into the centre and roll up. Arrange in an oven-proof dish.
- Top the pancakes with grated cheddar cheese.
- Bake at 170°C for 25 minutes. DO NOT overcook as this process is just to warm crepes and melt cheese.
Notes
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Do you want to make more tasty summer recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the St. Andrews Preparatory School, Prep 100 Recipe Book.
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