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
- 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
- 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.
- 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.
- For the salmon salsa, combine all the ingredients and mix well.
- 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.nzmore of this author