Smoked Salmon & Crème Fraiche Pinole Blini


Preparation time: 10 min
Cooking time: 10 min
Serves: 24 little blinis



Blini                                                                                      To serve

85g pinole                                                                            crème fraiche

1 tsp bicarbonate of soda                                                    200g smoked salmon, cut into thin strips

100mls milk                                                                          small jar lumpfish or salmon caviar

1 egg                                                                                     chives, thinly chopped               

1 egg white                                                                           dill leaves

0.5 tsp salt                                                                           black pepper

sunflower, corn or vegetable oil



  • sift the pinole and bicarbonate of soda into a large bowl and whisk in the milk, egg, egg white and salt
  • transfer this mix to a jug
  • heat a teaspoon of oil in a non-stick frying pan over a medium to high heat
  • working quickly, pour up to six little rounds of blini mix into the pan - each about 4 cms in diameter
  • flip over when the top is just cooked enough to do so
  • when cooked transfer to a plate and keep covered with foil while you cook the others
  • serve with the toppings for everyone to help themselves or assemble and serve on a large board or plate

Another delicious topping would be pickled herrings & horseradish crème fraîche.