These dainty smoked salmon blinis with cream cheese and horseradish are a simple and delicious canapé, perfect for Christmas parties and entertaining throughout the year.
80g(½ c + 3 teaspoons)buckwheat flour($1.08 / £0.28)
80g(½ c)plain flour($0.10 / £0.04)
1½teaspoonsbaking powder($0.15 / £0.05)
1egg, separated($0.35 / £0.18)
1tablespoonneutral oil, for frying($0.08 / £0.03)
Smoked Salmon Cream Cheese Topping
180-200gsmoked salmon($11.80 / £5.00)
6tablespoonscream cheese($1.05 / £0.45)
3tablespoonsplain Greek yogurt($0.21 / £0.09)
1teaspoonhorseradish($0.11 / £0.02)
fresh dill, optional($0.75 / £0.15)
black pepper($0.02 / £0.01)
Instructions
Mix the milk with the lemon juice and set aside whilst you prepare the flour.
Mix flours with baking powder, then add the egg yolk and stir in.
Gradually add the milk.
In a separate bowl whisk the egg white until soft peaks then fold into the flour/milk mixture a little at a time with a spoon until you have a smooth batter.
Heat a non stick frying pan over a medium heat and add a little oil.
Place ½ tablespoon of the batter into the pan, leaving a bit of room between the blinis to allow them to spread, and cook for a couple of minutes.
Once you start to see bubbles appearing on the top of the blinis, flip them over with a spatula and cook for another minute more until they are cooked through.
Serve straight away, or cool then keep in fridge for up to 24 hours, or freeze (see below on how to freeze).
Horseradish cream cheese
In a small bowl whisk the cream cheese with the yogurt and horseradish and season to taste with black pepper.
To serve
Top each blini with ½-1 teaspoon of cream cheese and a slither of smoked salmon and sprig of dill.
If serving warm, serve straight away. If serving cold, once the blinis have the topping on you can store them covered in the fridge but serve within 4-5 hours.
Video
Notes
Estimated costs: Australia $16.55. Per blini with smoked salmon = $0.40. If you want to use other (cheaper) toppings, the blinis cost $2.61 to makeUK £6.60. Per blini with smoked salmon= £0.16p. If you want to use other (cheaper) toppings, the blinis cost £0.88 to make.America - I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I'll get calculating :) Buckwheat flour – substitute with extra plain flour / all purpose flour if you don’t have buckwheat flour.Plain flour – or all purpose flour.Baking powder – works with the beaten egg white to create fluffy blinis.Egg – a whole egg, the yolk and white separated.Milk – I use full fat cows milk, but you can use half fat / semi skimmed milk or for a dairy free blini oat milk is a great alternative.Lemon juice – when mixed with the milk the milk curdles slightly to create a quick homemade buttermilk, which provides a tender texture to the blinis. If you don’t have lemon juice, add white wine vinegar instead.Cream cheese – you can use ricotta instead, or use mascarpone for a luxurious touch. If you are making dairy free blinis then use a dairy free cream cheese.Horseradish – white horseradish, horseradish cream, grated horseradish or horseradish sauce all work.Smoked salmon – or hot smoked salmon or smoked trout.Fresh dill – this herb goes so well with salmon, I pile it into my smoked salmon pate, and I love to use it as a pretty garnish on the blinis. You can however garnish the blinis with chopped fresh chives if you prefer.