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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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