NZ Woman's Weekly

Wholemeal blini and salmon salsa recipe

Wholemeal blini and salmon salsa recipe
  • Meal Type

    Fish
  • Servings

    8+
  • Courses

    Entrée

Blini are little pikelets made with a leavening agent, so they are super-light and make the perfect companion for this zesty salmon salsa. I have used sliced smoked salmon and diced it finely so it sits well on the pikelets for easy eating!

Makes about 30 blini

  • ¾ cup plain flour
  • ¼ cup wholemeal flour
  • 1 tsp sesame or chia seeds
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 egg, beaten
  • ¾ cup milk
  • 2 tbsp lemon juice
  • Butter and oil, for frying
  • 125g cream cheese, softened

Salmon salsa

  • 200g sliced smoked salmon
  • ¼ cucumber, very finely diced
  • ½ red onion, very finely diced
  • 1 tbsp Italian parsley, chopped
  • 2 tsp lemon zest
  • 1 tsp chopped pink ginger
  • 2 tbsp sweet chilli sauce
  1. In a medium bowl, combine the two flours, seeds, baking powder and salt. Add the egg, milk and lemon juice, then whisk together until smooth. Let stand for 10 minutes.
  2. Heat a large nonstick frying pan and add a little butter and oil. Place small spoonfuls of the batter in the pan and let cook for 1-2 minutes over a medium-low heat until golden. Flip and cook the remaining side. Continue until the batter is used up. Arrange between paper towels, cover and chill until serving.
  3. For the salmon salsa, combine all the ingredients and mix well.
  4. When ready to serve, warm blini in the oven for 5 minutes to take the chill off them. Spread with a small dollop of cream cheese, then top with a spoonful of salsa. Garnish with pepper.

 Take a look at this roasted beetroot and onion tart recipe here.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

more of this author
Oct-27-2014-issue

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