Smoked Salmon Blinis with Lemon Sauce

A twist on the traditional smoked salmon blinis, this delicate canape with zingy lemon sauce will really add a wow factor to your party this season. 

While you could go pick up blinis at the supermarket, it’s time to make them yourself. The blinis are best served right from the pan. These soft, pillowy buckwheat blinis are easy to make at home.

Smoked Salmon Blinis with Lemon Sauce
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Smoked Salmon Blinis with Lemon Sauce

Recipe by Leno RegushCourse: canapés, wine snack, party food, special occasion foodCuisine: Classic, American, Russian, Eastern EuropeanDifficulty: Easy
Servings

5-6

servings
Prep time

1

hour 

20

minutes
Cooking time

20

minutes

A twist on the traditional smoked salmon blinis, this delicate canape with zingy lemon sauce will really add a wow factor to your party this season.

Ingredients
Blinis:
(about 50 bite-sized blinis)

  • 2/3 cup all purpose flour

  • 1/2 cup buckwheat flour

  • 1/3 teaspoon fine salt

  • 1 teaspoon sugar

  • 1 teaspoon instant yeast

  • 1 cup lukewarm milk

  • 2 Tbs melted butter 1 large egg (size 8)

  • To serve: 

  • smoked salmon

  • Philadelphia light cheese spread

  • Manaaki horopito & lemon sauce

  • chopped chives

Directions

  • Blinis. Sift the flour. In a mixing bowl, whisk together flour, salt, sugar and yeast. Pour in lukewarm milk, mixing until the batter is smooth. Cover the bowl, place in a warm place and let the batter rise until doubled, about 1 hour.
  • Stir cooled melted butter and egg yolk into the batter. In a separate bowl, whisk egg white until soft peaks using a hand mixer. Fold the whisked egg white into the batter, cover and leave to rise for about 20 minutes.
  • Preheat a nonstick skillet over medium low heat. Drop two teaspoons of batter (10mm) into the pan to make your blinis without crowding. Cook for about 1 minute on both sides or until bubbles form and break.Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up. Blini can be served slightly warm or at room temperature.
  • Top with light Philadelphia cheese, smoked salmon and a dollop of lemon sauce. Sprinkle with chopped chives and serve immediately with a glass of Champagne, crisp white wine or rose. Enjoy!

 

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