Salty Pancakes – Blinis with Smoked Salmon and Egg Salad

Recipe for Salty Pancakes – Blinis with Smoked Salmon and Egg Salad

The perfect food for weekend brunches, light and fresh

Posted on September 13, 2012 by

Blinis are pancakes of Russian origin made from wheat or buckwheat flour and yeast which are normally served in religious events and other festivities. Normally they’re stuffed with caviar but they can be served with all kinds of fillings. Our version has slices of smoked salmon and egg salad, a combination which we find especially nice and which constitutes a light fresh meal which is especially pleasant for late lunches during the weekend. It’s a dish that’s quick and easy to make which we’ve been repeating several times since we first saw it on a random cooking show on tv which name I can’t remember. It’s worth trying and you can improvise with different fillings and side dishes.

Ingredients For 2 people

  • 2 Eggs
  • 2 Cups of Wheat Flour
  • 1/2 Cup of Boiling Water
  • 0.10 oz of Powdered Yeast
  • 1 Tablespoon of Oil
  • 1 Tablespoon of Sugar
  • 1 Teaspoon of Salt
  • -
  • 3 Boiled Eggs
  • 3 Tablespoons of Mayonnaise
  • 1 Tablespoon of Mustard
  • 1 Teaspoon of Paprika
  • Milk and Cream
  • Salt and Pepper
  • Chives


Start by placing the 3 eggs that you’re going to use in the egg salad in a pot with boiling water.


While the eggs boil prepare the mixture for your blinis. Beat the eggs and add the milk, salt and sugar, mixing it well.


Next add the flour slowly as well as the pinch of powdered yeast. When the mixture is nicely uniform add the boiling water. The batter should be little consistent, almost watery, and you should place it aside to rest for about 20 minutes.


While the batter rests you can prepare your egg salad. Peel the boiled eggs and cut them into little cubes. Place them inside a bowl and add the mayonnaise, the mustard and the paprika. Next add a little bit of cream and milk so that you get a mixture that’s creamy but still packs some consistency. Season it with salt and pepper and, if you have some chives available, chop them up finely and add them to the mixture.


Your egg salad is ready, you can place it on the fridge so that it cools a bit while you get the blinis ready.


Pick a small skillet and place a tiny portion of butter to melt. When the skillet is hot add a portion of blini batter. Try to cover the whole surface of the skillet with a generous amount of batter but keep in mind that it will grow quite a bit, you want them to be tall and fluffy.


When the batter starts to cook there should be little bubbles of air rising to the surface. When that happens use a small spatula to unglue the blini around the edges until it comes off from the skillet altogether. Turn it around and let him cook on the other side until both sides have a nice golden color.


Depending on the size of the skillet you can choose to serve a whole pancake with a second one on top or, if they’re too big, you can slice it and half (like we did), it’ll look equally pleasant.


Finally place a portion of egg salad on the pancake, cover it with slices of smoked salmon, add another small portion of egg salad and top it off with another pancake.


You can serve your blini with some cherry tomato salad on the side.



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