Salmon Caviar Blini

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salmon caviar blini

Living in Ukraine, blini, or mlyntsi as they are known here, are seemingly at every holiday gathering. They can be eaten by themselves, but more often they are accompanied with a topping like cheese, caviar, sour cream, or cured meat. In this case for a salmon caviar blini, I’ve decided to make a combination topping of cream cheese, smoked salmon, and pollock caviar.

pollock roe caviar

I didn’t do a traditional Ukrainian blini recipe, but instead a classic American pancake one. This gave the batter a little more rise as it fried, and the sweetness helps offset the saltiness from both the smoked salmon and the caviar (and the extra salt I sprinkled on top. What can I say, I like salt).

Surprisingly the thing that gave me the idea for this salmon caviar blini was a tapa I was served in Spain. I wrote about it in my article A Comprehensive Guide To Tapas In Granada, as there was a restaurant called Casa Colon which had a similar offering as one of their tapas. So even though a blini is traditionally Eastern European, the idea comes from Spain!

Salmon Caviar Blini Ingredients

60 grams Flour; all purpose is easiest, but I used fine pastry flour since I thought it would give more rise to the pancakes.

30 ml Egg; beaten. I know it’s annoying to measure your eggs by ml, but we need less than one egg for this recipe, so unless you want eggy pancakes, time to measure. (Really it’s about 1/2 of an egg, so you can just divide the beaten egg into two usually).

1 tbsp Sugar

1 tsp Baking Powder

120 ml Milk, 2%

1 tbsp Sunflower Oil

A Pinch of Salt

200 grams Smoked Salmon (Lox)

150 grams Cream Cheese; I used Philadelphia

60 grams Pollock Caviar (roe). You can use salmon, lumpfish, or even sturgeon caviar if you like. I just chose pollock because it was the first thing I grabbed at the market.

Salmon Caviar Blini Instructions

1. Make the pancake batter like you would make regular pancakes. Sift the dry ingredients and whisk the wet ingredients. Then whisk them together.

2. In a skillet on medium high heat add a tablespoon of the batter right in the middle. As this dish should be served cold, there’s no need to do all the blini at once, more importantly is that they are all roughly round.

3. Flip when you start to see bubbles on the edge, and let the pancake rest on a cutting board or large plate. Continue until all the batter is finished. You should get about 20 US half-dollar sided rounds.

4. When all the pancakes are finished, knife on some cream cheese, layer with a piece of smoked salmon, and top with about a quarter of a teaspoon of caviar. You can add salt if you want, but the smoked salmon and caviar are already quite salty.

Notes

You can make a traditional blini if you want, but I personally like these American style mini pancakes better, as they are more fluffy and make it easier to eat these salmon caviar blini.

If you do make traditional blini batter though, you can actually roll them up into blintzes and stick them with a toothpick. This could make another interesting sort of tapa.

If you are left with some extra batter, why not try making my white chocolate cheesecake blueberry pancakes, or my lemon poppy seed pancakes.

salmon caviar blini

Recipe

salmon caviar blini

Salmon Caviar Blini

This salmon caviar blini recipe is super simple, and fun to make. Not to mention the fact that it makes a perfect passed hors d'ouevre at a party or gathering
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Course: Appetizer, Tapas
Cuisine: European, Fusion, Russian, Ukrainian
Keyword: Salmon Caviar Blini
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 20 blini

Ingredients

  • 60 grams Flour all-purpose
  • 30 ml Egg beaten (about 1/2 of an egg)
  • 1 tbsp Sugar
  • 1 tsp Baking Powder
  • 120 ml Milk 2%
  • 1 tbsp Sunflower Oil
  • 1 pinch Salt
  • 200 grams Smoked Salmon
  • 150 grams Cream Cheese
  • 60 grams Pollock Caviar or any roe/caviar that you prefer

Instructions

  • Make the pancake batter like you would make regular pancakes. Sift the dry ingredients and whisk the wet ingredients. Then whisk them together.
  • In a skillet on medium high heat add a tablespoon of the batter right in the middle. As this dish should be served cold, there's no need to do all the blini at once, more importantly is that they are all roughly round.
  • Flip when you start to see bubbles on the edge, and let the pancake rest on a cutting board or large plate. Continue until all the batter is finished. You should get about 20 US half-dollar sided rounds.
  • When all the pancakes are finished, knife on some cream cheese, layer with a piece of smoked salmon, and top with about a quarter of a teaspoon of caviar. You can add salt if you want, but the smoked salmon and caviar are already quite salty.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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