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Smoked salmon blinis
Blinis are Russia's traditional savoury pancake made from a yeast-based batter.
What you need
- 150 ml warm water
- 1 tsp caster sugar
- 1 tsp dried yeast
- 150 ml milk
- 25 g butter
- 275 g plain flour
- 50 g buckwheat flour
- 1/2 tsp salt
- 3 medium eggs, separated
- 225 g smoked salmon, cut into strips
- juice of 1/2 lemon
- 300 ml soured cream
- 2 tsp red lumpfish roe
- 2 tsp black lumpfish roe
- black pepper
- 10 g melted butter
- To garnish
- 1 sprig fresh dill
Method
Place the water, sugar and yeast in a jug. Mix together. Leave to stand for 20 min, or until the mixture froths.
Put the milk and butter in a saucepan and warm together for 2-3 min, until the butter melts.
Put the flours, salt and egg yolks in a blender. Add the yeast and milk mixtures.
Blend for a few seconds to make a smooth batter. Transfer to a bowl. Cover with a damp tea towel. Leave to prove in a warm place for about 1 1/1 days, until risen and frothy.
Beat the reserved egg whites until stiff and fold into the batter.
Heat a heavy-based frying pan or griddle. Grease lightly with oil and drop 6 tablespoons of the batter onto the hot pan. Cook for 1-2 min and, when the underside is well browned, flip them over and cook on the other side for a further 1-2 min. Keep the blinis warm and soft in a folded cloth until all the mixture is cooked.
Sprinkle the salmon with lemon juice and arrange on the blinis. Top with a spoonful of soured cream and a teaspoon of lumpfish roe. Drizzle with melted butter. Sprinkle with freshly ground black pepper. Garnish with a sprig of fresh dill.
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Preparation 15 minutes Cook 10 minutes Waiting » 1 hour, 50 minutes Stand 1 hour, 50 minutes Total 2 ¼ hours -
Energy 107 kcal/serving Fat 8.02 g/serving Carbohydrates 268.17 g/serving Glycaemic Index 65 Glycaemic Load 7.36 
Serving suggestion
Cook's tip
Blinis can be made in advance, cooked and wrapped in foil. Reheat in a preheated oven at 180C, 350F, gas 4 for 10-15 minutes, before serving as in recipe.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 447 | 772 | 10475 | 8350 |
| Energy (kcal) | 107 | 184 | 2500 | 2000 |
| Protein (g) | 4.90 | 8.45 | ||
| Carbohydrate (g) | 11.3 | 19.5 | 345 | 275 |
| Fat (g) | 4.65 | 8.02 | 95 | 70 |
| Fat (saturated) (g) | 2.43 | 4.20 | ||
| Fibre (g) | 0.56 | 0.96 | ||
| Sodium (mg) | 161 | 278 | ||
| Salt (equivalent) (g) | 0.40 | 0.70 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 48.3 | 83.4 | 800 |
| Vitamin B-12 (µg) | 0.54 | 0.92 | 1 |
| Vitamin B-6 (mg) | 0.06 | 0.11 | 2 |
| Vitamin C (mg) | 0.73 | 1.27 | 60 |
| Vitamin D (µg) | 4.90 | 8.45 | 266 |
| Vitamin E (mg) | 0.40 | 0.69 | 10 |
| Zinc (mg) | 0.31 | 0.54 | 15 |
| Calcium (mg) | 55.3 | 95.4 | 800 |
| Folate (mcg) | 27.7 | 47.7 | 200 |
| Iron (mg) | 0.83 | 1.43 | 14 |
| Magnesium (mg) | 12.7 | 22.0 | 300 |
| Niacin (mg) | 1.41 | 2.42 | 18 |
| Pantothenic acid (mg) | 0.31 | 0.53 | 6 |
| Riboflavin (mg) | 0.14 | 0.25 | 1.6 |
| Phosphorous (mg) | 68.0 | 117 | 800 |
| Thiamin (mg) | 0.12 | 0.20 | 1.4 |
This recipe is:
Demi-veg
Corn-free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible black pepper, fresh dill or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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