Blinis of Smoked Salmon


Blini Ingredients:

  • 8 wide slices of SeaBear Lox Style Smoked Sockeye Salmon
  • 3.5 oz Flour
  • 1 whole egg
  • Whites of 3 eggs
  • 1/3 cup of beer
  • 2 Tablespoons olive oil
  • 2 Tablespoons of water
  • ¼ teaspoon salt
  • Black pepper

Sauce Aigrelette Ingredients:

  • ½ cup whipping cream
  • ½ cup sour cream
  • 2 teaspoons of Dijon mustard
  • 2 teaspoons of fresh lemon juice
  • 1 Tablespoon chopped chives
  • salt and fresh cracked black pepper to taste


Blini Instructions:

  1. In a bowl, mix Flour, 1 whole egg, beer, olive oil, water, salt (in moderation) and fresh Black pepper until smooth. Batter should be somewhat thick and sticking to the spoon. Add a bit more flour or water accordingly.
  2. Cover well and let rest for at least 1 hour.
  3. When ready to make the Blinis, beat 3 egg whites to a soft peak and fold them gently into the batter.
  4. Heat olive oil in non stick pan.
  5. Using both hands, lift 1 slice of salmon at the time and rub both sides into the batter; place slice in the hot pan for about 10 to 15 seconds then flip it over for the same amount of time.
  6. Serve immediately with sauce Aigrelette.

Sauce Aigrelette Instructions:

  1. Mix whipping cream and sour cream, and whip to a soft peak.
  2. Fold in Dijon, lemon juice and chives.
  3. Add salt and fresh cracked black pepper to taste.
  4. Serve over finished Smoked Salmon Blinis.

Serves 8.

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