Hot smoked salmon blinis

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

Top-down view of salmon blinis with garnish
By Saga Magazine | Published - 11 Nov 2025
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Prep time
30 mins
Cooking Time
15 mins
Serves
20

Ingredients

  • 100g buckwheat flour
  • 60g strong white bread flour
  • 1¼ tsp salt
  • 7g fast action dried yeast
  • 310g crème fraîche
  • 180ml milk
  • 2 eggs, separated
  • 2 tbsp creamed horseradish sauce
  • ½ cucumber, halved lengthways
  • 3 tbsp white wine vinegar
  • 1 tbsp honey
  • 1-2 tsp unsalted butter
  • 3 x 150g packs kiln roasted salmon, flaked
  • Small handful dill fronds, to serve

Method

  1. 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.
  2. Stir until warm but not hot, remove from the heat and whisk in the egg yolks until smooth.
  3. 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.
  4. Whisk the egg whites to stiff peaks, then fold into the batter. Cover and leave to rise for 1 hour.
  5. Meanwhile, mix the remaining 170g crème fraîche with the horseradish; set aside.
  6. Thinly slice the cucumber, transfer to a bowl and mix with the vinegar, honey and the remaining ¼ tsp salt. Set aside.
  7. 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.
  8. 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.
  9. Transfer to a wire rack to cool and continue with the remaining batter, wiping the pan clean and adding more butter for each batch.
  10. 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.

Recipe and image courtesy of Waitrose & Partners.

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