smoked salmon blinis

Smoked salmon & easy blinis


Give your guests a fresh, light start to a dinner party meal with this glamorous, seasonal starter

  • Prep: 20 mins
  • Cook: 10 mins
  • Easy
  • Serves: 6


  • 1 tbsp wholegrain mustard
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 100g mixed garden leaves
  • 200g pack smoked salmon
  • 3 cooked beetroot, finely diced

For the blinis

  • 100g plain flour
  • egg, separated
  • 150ml milk
  • 25g butter, melted
  • bunch chives, snipped
  • sunflower oil, for cooking


  • STEP 1

    For the blini mix, tip the flour into a bowl, then season. Make a well in the middle, then add the egg yolk and half the milk. Whisk until smooth, gradually add the rest of the milk, then the butter and chives. Whisk the egg whites until starting to stiffen, then fold into the batter. To cook, lightly grease a frying pan, then sizzle spoonfuls for 2-3 mins on each side until golden, flipping them over when bubbling. Set aside and keep warm.

  • STEP 2

    Make a dressing in a large bowl with the mustard, vinegar and olive oil. Add the leaves, then toss. Serve the salad, salmon and blinis with some beetroot on the side.