Blinis with Smoked Salmon & Lime Yoghurt
Blinis with Smoked Salmon & Lime Yoghurt

At a glance
Preparation time 15 minutes + 10 minutes standing
Cooking time 20 minutes
Makes 15 large or 30 bite size

170g buckwheat or wholemeal flour
80g plain flour
3 teaspoons baking powder
1/2 teaspoon bicarbonate of soda 
1/3 teaspoon salt
1 cup milk  
1 egg, lightly beaten
1 1/3 cups Jalna Greek Yoghurt 
Zest & juice of 1 lime 
Salt and cracked black pepper
Vegetable oil 
200g smoked salmon, cut into large pieces
Salmon roe, to garnish
Chives, dill or nori, finely chopped, to garnish

  • Sift both flours, baking powder, bicarb and salt in a large bowl.
  • Whisk milk, 1/3 cup yoghurt and egg and stir into flour until well combined.  Cover and stand 10 minutes.
  • Meanwhile, to make the lime yoghurt, mix 1 cup yoghurt, lime zest, juice, salt and pepper in a small bowl; set aside.
  • Preheat frypan to moderate. Lightly grease and drop spoonfuls of blini mixture into pan, cooking until golden colour each side.
  • Arrange smoked salmon on each blini, top with a dollop of lime yoghurt.
  • Garnish with salmon roe, herbs and cracked black pepper.
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