Blinis with Smoked Salmon Cream Cheese

1 Cup of plain Flour

Salt & Pepper

3tsp. of Baking Powder

180ml. of Milk

1 Egg

50gr. Melted Butter

1tsp. Chives, chopped

1tsp. Dill, chopped

Oil for frying

200gr. Smoked Salmon Ribbons

240gr. Tub of Cream Cheese or Crème Fraiche, room temperature

1tsp. fresh Dill, Parsley or Chives, chopped

Salmon Roe or Caviar to garnish

Fresh Herbs or Sprouts to garnish



Place the flour into a mixing bowl together with the salt, pepper, baking powder and fresh herbs. Stir to combine.

In a separate mixing bowl combine the egg and the milk with a whisk or fork.

Start pouring the egg mixture into the flour and mix until just combined. Now add the melted butter and mix until you have a smooth batter.

Heat a large frying pan over medium heat and drizzle some oil into the pan. You will need about a teaspoon of batter per blini, so once the oil is hot drop a few teaspoons of batter into the pan making sure the blinis don’t touch each other. Fry the blinis for about a minute per side until golden and well risen. Remove the blinis from the pan and allow to cool while you fry off the rest.

To prepare the cream cheese, place the cream cheese or crème fraiche into a small mixing bowl and add the chopped herbs and mix until smooth. Spoon the mixture into a piping bag if you have one and set aside until needed.

Once you are ready to serve, pipe a small amount of the cream cheese or crème fraiche onto the cooled blinis (alternatively you can spread some of the cream cheese or crème fraiche over the blinis). Top with some of the smoked salmon followed by the roe or caviar and fresh herbs or sprouts.