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Smoked Scottish Salmon Blinis

Serves 10 as canapes
Print recipe

Smoked Scottish salmon on blinis with soured cream is the perfect partner for a glass of cold champagne.  Pomegranate seeds are like little ruby jewels and make these canapés that little bit more indulgent.  They're perfect for parties or festive events.  


  1. Firstly make the blinis.  Dissolve the yeast in half the milk.  Put the flour in a bowl and make an indentation in the centre.  Whisk in the yeast and milk mixture and leave to stand somewhere warm for 45 minutes.
  2. After this time slightly warm the remaining milk and whisk in the egg yolk.  Add to the previous mixture and mix in well, then leave to rest for another 45 minutes.  Beat the egg whites until stiff and fold into mixture.
  3. Very lightly oil a large frying pan and heat gently.  Add small spoonfuls of the blini mixture and cook gently for about 1-2 minutes on each side, until lightly golden.  Leave the blinis to cool.
  4. Top each blini with a little soured cream, a small slice of smoked Scottish Salmon and a little black pepper.  Sprinkle over some pomegranate seeds and top each blini with a sprig of dill.


  • 100g smoked Scottish Salmon
  • 70ml soured cream
  • Small bunch fresh dill
  • 1 lemon
  • Handful of pomegranate seeds
  • Freshly ground black pepper

For the blinis

  • 10g yeast
  • 250ml warm milk
  • 150g buckwheat flour
  • 2 egg, separated
  • Pinch of salt
  • Oil, to cook