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Inverawe Blinis

Inverawe Blinis

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These are my ultimate festive party special. They are so easy to make and never fail to look spectacular. Top with classic smoked salmon and crème fraîche before sprinkling with little bubble bursts of trout caviar. Serves 8 (makes about 24)


  • 225g (8 oz) wholewheat, buckwheat or rye flour
  • 225g (8 oz) plain flour
  • ½ teaspoon salt
  • 2 teaspoons sugar
  • 25g (1 oz) active dried yeast
  • 700ml (1¼ pints) warm milk
  • 3 medium eggs, beaten
  • 1 tablespoon melted butter
  • extra butter, for cooking

To serve

  • 250g (12 oz) smoked salmon
  • 300ml (½ pint) crème fraîche
  • 2 x 50g (1½ oz) jars trout caviar


  1. Sift the two flours together into a warm dry mixing bowl and add the salt.
  2. Whisk the sugar and yeast into the warm milk (should just be hot enough so you can put your finger in for 20 seconds comfortably), mix well and leave for 10 minutes until frothy. Pour into the flour along with the beaten eggs and melted butter. Gradually mix to a batter, bring in the surrounding flour. Beat well until smooth. Place the bowl inside a plastic carrier bag and tie the handles together to enclose. Leave in a warm place for 2 hours until risen and bubbly.
  3. Grease a girdle or heavy frying pan lightly with butter. Heat it gently over steady heat.
  4. When the girdle is hot pour spoonfuls of the batter onto the surface to make small pancakes. When bubbles rise and the surface begins to look cooked around the edges, turn over and cook the other side to a light brown. Keep the blinis warm wrapped in a clean tea cloth.
  5. Serve topped with smoked salmon, crème fraîche, trout caviar, lemon and black pepper.