Salmon blini with egg

Traditionally, blinis are small Russian pancakes. Salmon and cream cheese make up the filling for this contemporary version. Served as finger food at your next party it is sure to be a crowd pleaser.

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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Salmon blini with egg
  • 1 teaspoon bicarbonate of soda
  • 2/3 cup skim milk
  • 1 cup self-raising flour, sifted
  • 1 egg, separated
  • 210 gram can salmon, well drained, flaked
  • 1/2 cup light spreadable cream cheese
  • 1/2 cup roasted red capsicum, sliced
  • 2 eggs, soft-boiled, halved
  • 1/4 cup snipped chives


Salmon blini with egg
  • 1
    In a jug, dissolve soda in one tablespoon milk. Sift flour into a large bowl and make a well in the centre.
  • 2
    Using a fork, lightly whisk egg yolk and remaining milk into the soda mixture. Gradually add to flour, whisking until smooth. Mix in salmon, stirring until evenly combined. In a small bowl, whisk egg white until soft peaks form and gently fold through salmon mixture.
  • 3
    Spray a large non-stick frying pan with oil and heat on medium. Drop 1/4 cupfuls of the mixture in the pan and flatten. Cook for 4-5 minutes on one side, until bubbles appear. Turn over and cook for 1-2 minutes. Transfer to a wire rack while you cook the remaining blini.
  • 4
    Spread blini with cream cheese. Top with capsicum, egg and chives to serve.

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