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Smoked Salmon and Blinis

Smoked Salmon and Blinis

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Serves 8


  • 225g (8oz) whole-wheat, buck wheat or rye flour
  • 225g (8oz) plain flour
  • a good pinch of salt
  • 2 teaspoons sugar
  • 25g (1oz) active dried yeast
  • 700ml (1¼ pints) warm milk
  • 3 medium eggs, beaten
  • 1 tablespoon melted butter
  • Extra butter, for cooking


  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, mix well and leave for 10 minutes until frothy.
  3. Pour into the flour along with the beaten eggs and melted butter.
  4. Gradually mix to a batter, bringing in the surrounding flour.
  5. Beat well until smooth.
  6. Place the bowl inside a plastic carrier bag and tie the handles together to enclose.
  7. Leave in a warm place for 2 hours until risen and bubbly.
  8. Grease a griddle or heavy frying pan lightly with butter.
  9. Heat gently over steady heat.
  10. When the griddle is hot pour spoonfuls of the batter on to the surface to make small pancakes.
  11. When bubbles rise and the surface begins to look cooked around the edges, turn over and cook the other side to a light brown.
  12. Keep the blinis warm wrapped in a clean tea cloth.

To serve

Serve with crème fraîche, smoked salmon, lemon and black pepper.

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