Blinis Served With Cured Salmon


I live in a village known for its beaches. Holiday time is quite a nightmare where I live, and so I prefer to use my car as seldom as possible. Our house is in a road one block away from one of the main roads leading into Gordons Bay, and this road is always busy. It is OK when we leave home in the car and have to turn left as we are turning into the traffic, and there is a robot a block away from us so there will be a break in the traffic. But going straight and turning right can take an age in season. In order for me to do my grocery shopping it is easier for me to walk. The walk is pleasant and all of two blocks, and these are really short blocks. I have to cross this main road to get to the supermarket and this in and of itself is a nightmare. At the end of our block is the local primary school. In order to accommodate the children crossing this busy road there is a pedestrian crossing. This crossing is manned in the morning before school and in the afternoons after school by the local traffic authority. This is necessary as drivers could not be bothered to stop at the pedestrian crossing. In Europe as soon as you put your foot onto the crossing, the cars stop. Here, I have to wait until there is a break in the traffic to cross at the pedestrian crossing. It makes me so angry as someone one day is going to get run over due to the drivers in this country not realizing that they are meant to stop at a pedestrian crossing when they see people. I wish my legs were long enough to kick the passing cars. I do gesticulate at the drivers but it does not help. The one pre dinner / cocktail party dish you will not consider a nightmare are these blinis. Dave and I were having friends over for a whisky tasting evening and I whipped up a batch of these during the afternoon which we enjoyed that night with our whisky.

Do you have the same problem with pedestrian crossings where you live?

Blinis Topped With Cured Salmon
Print Recipe
5 from 3 votes


These are the ultimate cocktail party canapé and make a great one bite treat with a topping of your choice.
Recipe Category: Canapé
All Rights Reserved: Adapted from Larousse Gastronomique page 106


for the fermentation

  • 1.25 mls yeast
  • 13 g bread flour sifted
  • 125 mls milk warmed

for the blinis

  • 1 egg separated
  • 62 g bread flour sifted
  • 75 mls milk warmed
  • Pinch of salt
  • 25 mls crème fraîche
  • 15 g butter melted


for the fermentation

  • Place the yeast, flour and milk into a large jug
  • Whisk together and leave to ferment for 20 minutes

for the blinis

  • Add the egg yolk, bread flour, milk and salt and whisk in
  • Leave to stand for 1 hour
  • Whisk the egg whites until stiff
  • Add the mixture, together with the
  • Whisk in until everything is properly combined
  • Heat a griddle pan and lightly oil
  • Using a tablespoon measure, pour the batter onto the griddle
  • When bubbles start to form leave for 30 seconds before turning over
  • Cook for a further minute
  • Transfer the cooked blinis to a plate
  • Brush with the melted butter


I used peppered mackerel for half and cured salmon for the rest.

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