Giant smoked salmon & beetroot blini

Giant smoked salmon & beetroot blini

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(2 ratings)

Prep: 35 mins Cook: 10 mins plus cooling

More effort

Makes 3 giant blinis, each cuts into 8 slices
These super-sized buckwheat pancakes make a great dinner party or festive starter for sharing

Nutrition and extra info

Nutrition: per serving (8)

  • kcal300
  • fat18g
  • saturates10g
  • carbs21g
  • sugars4g
  • fibre2g
  • protein13g
  • salt2.2g


  • 200g tub crème fraîche
  • 2 tbsp horseradish sauce
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • zest 1 lemon, juice of ½, plus wedges to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 140g cooked beetroot (not in vinegar), drained and finely diced



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 1 tsp rapeseed oil, plus a drizzle
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 200g pack smoked salmon
  • 1 tbsp small capers, drained and rinsed
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • handful rocket leaves



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

For the blinis

  • 100g buckwheat flour



    Buckwheat actually comes from the seeds of a plant distantly related to rhubarb …

  • 100g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 225ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 large eggs, separated
  • 25g butter, melted, plus extra for cooking



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • drizzle of oil, for cooking


  1. First, make up the blini batter. Put the flours, baking powder, ½ tsp salt, the milk, egg yolks and melted butter in a bowl and whisk until smooth. In another bowl, whisk the egg whites until they hold stiff peaks. Stir a good spoonful of the whisked whites into the batter to loosen the mixture, then add the remaining egg whites and carefully fold everything together with a big metal spoon.

  2. Heat a small knob of butter and a drizzle of oil in a large frying pan, roughly 23cm wide across the base. Pour a third of the blini mixture in the pan, using your spoon to encourage the batter towards the edge of the pan. Leave to cook for a few mins, until the blini starts to set around the edges and the underside is golden brown. Slide onto a plate, then carefully flip back into the pan and cook for a further 1-2 mins until golden. Repeat with the remaining mixture. Leave the blinis to cool on a wire rack, then place on a plate, separated by a layer of baking parchment and covered with cling film. The blinis will keep like this for 24 hrs.

  3. Mix the crème fraîche, horseradish, most of the lemon zest, a good squeeze of lemon juice and some seasoning in a bowl. In a second bowl, toss the beetroot, oil and a squeeze of lemon juice. Set aside until ready to serve.

  4. Place each blini on a board or large plate. Spoon on dollops of crème fraîche, arrange slices of salmon over and scatter beetroot, capers and the remaining lemon zest on top. Finish with a few rocket leaves and a drizzle of oil. Cut and serve with lemon wedges.

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Comments, questions and tips

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susie erbe's picture
susie erbe
4th Jan, 2015
I made this recipe for a special Christmas breakfast. I didn't use all of the topping ingredients but thought the beetroot and rocket really set the smoked salmon off well. Very tasty. Must try to find capers and do it again.
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