Blini with Smoked Salmon and Soured Cream
Light yeasted buckwheat pancakes, topped with smoked salmon, soured cream and dill for a proper party platter.
- Time1 hr 50
- LevelMedium
- Costabout £1.09 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix both flours, the yeast, sugar and salt in a large bowl. Whisk in the warm milk, the egg yolks and the melted butter until smooth.
- 2
Cover and leave somewhere warm for 1 hour, until bubbly and risen.
60 min - 3
Whisk the egg whites to soft peaks and fold them gently into the batter.
- 4
Heat a non stick frying pan over a medium heat and rub with a little butter. Drop in tablespoons of batter and cook for 1 to 2 minutes, until bubbles appear. Flip and cook for 1 minute more.
2 min 30 s - 5
Keep the blini warm under a clean tea towel while you cook the rest.
- 6
Top each blini with a spoonful of soured cream, a ribbon of salmon and a pinch of dill. Serve with lemon.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.