Name: Wholemeal blini and salmon salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: Wholemeal blini; 3/4 cup plain flour; 1/4 cup wholemeal flour; 1 teaspoon sesame or chia seeds; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 egg, beaten; 3/4 cup milk; 2 tablespoon lemon juice; butter and oil, for frying; 125 gram cream cheese, softened; Salmon Salsa; 200 gram sliced smoked salmon; 1/4 cucumber, very finely diced; 1/2 red onion, very finely diced; 1 tablespoon italian parsley, chopped; 2 teaspoon lemon zest; 1 teaspoon chopped pink ginger; 1 teaspoon sweet chilli sauce

Wholemeal blini and salmon salsa

Impress your guests with a delectable winter feast.

Skip to Recipe

Makes 30 Item

Prep

20M

Cook

10M

Total

30M

Ingredients

Wholemeal blini

3/4 cup plain flour

1/4 cup wholemeal flour

1 teaspoon sesame or chia seeds

1 teaspoon baking powder

1/2 teaspoon salt

1 egg, beaten

3/4 cup milk

2 tablespoon lemon juice

butter and oil, for frying

125 gram cream cheese, softened

Salmon Salsa

200 gram sliced smoked salmon

1/4 cucumber, very finely diced

1/2 red onion, very finely diced

1 tablespoon italian parsley, chopped

2 teaspoon lemon zest

1 teaspoon chopped pink ginger

1 teaspoon sweet chilli sauce

Method

1.In a medium bowl, combine the two flours, seeds, baking powder and salt. Add the egg, milk and lemon juice, then whisk together until smooth. Let stand for 10 minutes.

2.Heat a large nonstick frying pan and add a little butter and oil. Place small spoonfuls of the batter in the pan and let cook for 1-2 minutes over a medium-low heat until golden.

3.Flip and cook the remaining side. Continue until the batter is used up. Arrange between paper towels, cover and chill until serving.

4.For the salmon salsa, combine all the ingredients and mix well.

5.When ready to serve, warm blini in the oven for 5 minutes to take the chill off them. Spread with a small dollop of cream cheese, then top with a spoonful of salsa. Garnish with pepper.

Blini are little pikelets made with a leavening agent, so they are super-light and make the perfect companion for this zesty salmon salsa. I have used sliced smoked salmon and diced it finely so it sits well on the pikelets for easy eating!
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy