Blini are that bite-sized canapé that we often buy ready-made to complete with luxury toppings like smoked salmon or caviar if you're being really fancy with your Christmas Day dinner menu. But they're actually really easy to make from scratch – and, we think, they're tastier when they're home-made, too.
Blini are perfect served before any festive meal or at a party – and they're perfect alongside some bubbly, too. This simple blini recipe serves eight, which could be all you need if you have a smaller party than expected this year, but when hosting becomes normal again simply double the measurements to please the whole party.
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How to make blinis
- Thanks to Tesco for this recipe
- 100g wholemeal strong bread flour
- 70g plain white flour
- 1 tsp fast action yeast
- ¼ tsp of salt
- 1 medium egg
- 250ml lukewarm milk
- vegetable oil
- 100g crème fraiche
- 1 tbsp of creamed horseradish
- lemon juice
- smoked salmon
- fresh dill
- black pepper
1. Start by mixing 100g wholemeal strong bread flour, 70g plain white flour, 1 tsp fast action yeast and ¼ tsp salt into a large bowl. Make a well in the centre of the mix and pour 1 lightly beaten egg and 250ml lukewarm milk into the well.
2. Next to make the batter, whisk the egg and milk together and gradually draw in the flour until all of it is incorporated and the batter is smooth. Cover the bowl with cling film and leave it for an hour for it to thicken.
3. Spoon the mixture into a heated large non-stick pan with a small amount of vegetable oil. Using a teaspoon, drop about eight spoonfuls of batter into the pan to make bite-sized pancakes.
4. Cook them for 1-2 minutes at a medium heat, until bubbles appear on the surface of the pancakes. Flip them and cook for another minute or until they're golden. Place the blinis onto a plate and put it to the side. Repeat with the remaining batter.
5. To make the topping mix 100g of crème fraîche with 1 tbsp of creamed horseradish, and squeeze a drop of lemon juice and a little seasoning. Cut slices of smoked salmon into small squares or strips.
6. Top the blinis with a spoonful of the crème fraîche and a piece of smoked salmon. Garnish each one with a small piece of fresh dill, a lemon zest and black pepper.
Do you eat blinis hot or cold?
The savory pancakes, originally from Russia, are traditionally served warm (either straight out the pan from cooking or heat them in the oven for a few minutes) topped with cool caviar and soured cream.
How are blinis traditionally served?
Blinis are traditionally served topped with soured cream and smoked salmon, however we often swap out the soured cream for cream cheese and love to add a touch of wasabi on top of the salmon. If you don't like the heat of the wasabi, a sprinkling of lemon juice and black pepper will add extra flavor. And, if you're feeling extravagant, a dot of caviar goes down well, too.
How long can you keep blinis?
Don't worry if you make too many in anticipation of how hungry everyone is, because they can last two to three days in the fridge, so stretch them out from Christmas Eve to just after Christmas. Or if you want them for longer you can put them in the freezer for up to six months.