Hot smoked salmon blinis

Name: Hot smoked salmon blinis
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 20 servings

Hot and spicy little blinis with horseradish cream and flaked smoked salmon.

By Saga Magazine | Published - 11 Nov 2025

Prep time

30 mins

Cooking Time

15 mins

Serves

Ingredients

Sieve the flours and 1 tsp salt into a large bowl; stir in the yeast. Put 140g crème fraîche and the milk in a pan over a medium heat.
Stir until warm but not hot, remove from the heat and whisk in the egg yolks until smooth.
Add to the flour mixture and mix into a thick, wet batter. Cover with a clean tea towel; leave to rise in a warm spot for 1 hour, until bubbly.
Whisk the egg whites to stiff peaks, then fold into the batter. Cover and leave to rise for 1 hour.
Meanwhile, mix the remaining 170g crème fraîche with the horseradish; set aside.
Thinly slice the cucumber, transfer to a bowl and mix with the vinegar, honey and the remaining ¼ tsp salt. Set aside.
Put a large non-stick pan over a medium-high heat and add ½ tsp butter. Once the pan is very hot, dollop in 2 tbsp batter per blini, taking care not to overcrowd the pan.
Fry for 1-2 minutes, until just set and golden on the base, then flip over and fry for another 30-40 seconds until golden.
Transfer to a wire rack to cool and continue with the remaining batter, wiping the pan clean and adding more butter for each batch.
To serve, dollop 2 tsp horseradish cream on each blini and top with some salmon, some cucumber and a little dill. Season and serve immediately.