Blinis with Smoked Salmon and other toppings

Warm or cold blinis served with a variety of toppings, together with a bottle of wine or champagne, is utter bliss! Give these a try, and experience the romantic moment!   Makes about 45 – 50



  • 110 g cake flour(200 ml)
  • 70 g buckwheat flour (160 ml)
  • 5 ml dried instant yeast
  • Pinch of salt
  • 175 ml low-fat milk
  • 5 ml honey
  • 20 g butter or margarine (20 ml)
  • 125 ml buttermilk
  • 2 large eggs, separated
  • Knob of butter for cooking

Crème Fraiche:

  • 250 g crème fraiche 15 ml
  • fresh dill, finely chopped
  • 15 ml fresh parsley, finely chopped
  • Freshly-ground black pepper to taste


  1. Blinis: Sift the flours together, add in the yeast and salt, and stir to combine.
  2. Warm the milk, honey, and butter together in the microwave oven on 100% power for 1½ minutes, until blood temperature.
  3. Add in the buttermilk and the egg yolks; whisk well together.
  4. Add the liquid mixture to the flour, whisking all the time, to form a smooth batter.
  5. Cover bowl with greased plastic wrap, and place in a warm spot for an hour. Try putting the bowl on a kitchen stool in front of the closed, heated oven door. This works really well.
  6. Beat the egg whites to stiff peak stage; gently fold into the yeast mixture.
  7. Use a non-stick frying pan, add butter; when melted and bubbling, rotate the pan to coat the bottom evenly with melted butter.
  8. Drop teaspoonfuls of the mixture into the pan. Cook until little bubbles appear on the surface; turn over and cook the other side until golden brown.
  9. Remove and set aside.
  10. Crème Fraiche: Mix all crème fraiche ingredients together. Place in the refrigerator until required.
  11. Place crème fraiche mixture into a disposable piping bag; Cut off the tip and pipe onto the cool blinis. Use the topping of your choice. Alternatively, serve blinis with a selection of toppings, allowing everybody to choose their own.

Toppings: Smoked salmon slivers Lumpfish caviar Creamy cheese such as cambozola or brie Horseradish and slivers of rare roast beef Tinned tuna, and sun-dried tomatoes Beetroot relish, with a little extra cream cheese or mascarpone cheese Caramelized onions and figs Poached pears and honey

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