Smoked Salmon Blinis Recipe

smoked salmon blinis recipe
Smoked salmon blinis are a delicious and light alternative to finger cut sandwiches and are the perfect partners for cold, crisp champagne.

The smoked salmon blinis recipe below should make 24 small-medium sized servings.

Smoked Salmon Blinis Recipe Ingredients


225g/8oz whole wheat flour
225g/8oz plain flour
2 whole eggs
2 egg whites
40g/½ oz fresh yeast
2 tsps caster sugar
700ml/1 pint, 5 fl oz warm milk
1 tbsp melted butter
vegetable oil for frying

*Pushed for time?  You can buy ready-made blinis from most supermarkets.


150g/5oz cream cheese
150g/5oz smoked salmon
6 slices of cucumber (optional)
Small portion of fresh dill



  • Sift all the flour and salt in a bowl and mix.
  • Make a small well in the middle of the mixture and add the two whole eggs and ONE of the egg whites. Mix together to make a thick paste.
  • In a separate bowl add the yeast, sugar and milk, mix and leave to stand for a few minutes.
  • Now slowly pour the yeast mixture into the flour and egg mixture, whisking all the time until it resembles a smooth batter.
  • Add the melted butter and mix.
  • Cover the bowl with cling film and leave in a warm environment for an hour.
  • Whisk the remaining egg white and add to the mixture prior to cooking.
  • To cook, heat a little oil in a frying pan on a medium heat.
  • Dollop the batter into the frying pan in small circles and cook until you see bubbles appearing on the surface.
  • Turn the mixture and cook on the other side. Continue until you have used up all the batter.

Smoked Salmon Blinis Topping

Spoon the cream cheese over the blini, add a slice of smoked salmon followed by a slice of cucumber and decorate with the fresh dill.

Alternative smoked salmon toppings:

As an alternative to smoked salmon why not try chilli prawns, sashimi of tuna, carpaccio of beef with horse radish or caviar for a luxury touch.


royal albert cake stands






Why not browse Royal Albert for some beautiful cake stands to display your blinis . . .