Russian blinis

Great as a starter or party snack, these fishy-topped blinis from Janet Brinkworth are a doddle to make and delightful to eat
By Janet Brinkworth
Russian blinis
  • Rating:
  • Serves: 2-3
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 3 eggs
  • 750 ml milk
  • 175 g buckwheat or wholemeal flour
  • 1/2 tsp bicarbonate of soda
  • pinch of salt
  • 3 tbsp olive oil
  • 1/2 onion
  • 150 g smoked salmon
  • 1 jar of cod roe
  • 150 ml soured cream


1. Mix the eggs and milk together.

2. Stir in the flour and bicarbonate of soda.

3. Add a pinch of salt and mix thoroughly.

4. To prepare the frying pan, heat the oil and pour into a saucer. Skewer the onion half with a fork and dip it in the saucer of oil, this ensures that you have exactly the right amount of oil in the pan. The best pan to use is a special, small blini pan, however, you can use a normal frying pan, and you will simply have rustic-looking blinis.

5. Pour a thin layer of batter evenly into the pan. Cook the blini for about 2 minutes on each side, until golden brown.

6. Top with smoked salmon, cod roes and sour cream.

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