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Blinging blinis


Stuck in an hors d’oeuvres rut? Blinis are the answer. It’s hard to go wrong with them – they’re quick and easy to make and you can top with whatever you have to hand, plus it’s super easy to pretty them up with a few sprigs of fresh herbage or a little flower action. I made these ones the other day to take to a birthday party.

I had a piece of Blue Moki leftover from the night before when I had a delicious Friday Fish n Chips box delivered from Freshcatch (because their fish is caught the same day it’s delivered, it’s still great eating the following day – boom!)  So I panfried that in a little butter, seasoned with salt and pepper, then flaked it into suitably blini-sized chunks. First I smothered a generous amount of Lewis Road Creamery’s delicious sour cream onto each blini, added a few paper-thin slices of red onion, the Moki, a wee amount of black caviar and finally a pinch of fennel tips and a petal or two. Lemon wedges complete the package. So easy, so pretty.


My blini recipe – which can be doubled easily. This makes about 20 blinis. If you don’t have, or don’t like the taste of buckwheat flour, use plain or spelt flour.


150 ml milk

1 tsp active dried yeast granules

1 free range egg

3/4 cup buckwheat flour

pinch salt

Warm the milk until simmering then take off the heat and sprinkle the yeast over the top and set aside for 10 mins

Whisk egg into the milk and yeast mixture

Sift flour and salt into a mixing bowl, make a well in the centre and pour in the milk and egg mix, whisking it in vigorously until there are no lumps and the batter drips slowly off the whisk.

Cover bowl with a towel (or plastic wrap in colder weather is best) and set aside for half an hour or so.

Cook in spoonsful in a butter greased pan, for a few minutes on one side until the top is all bubbly, then flip and cook for another 30 seconds on other side.

If topping with chilled ingredients like sour cream, allow blinis to cool to room temperature first or you’ll end up with a bit of a runny mess 🙂






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