• 10 Serves
  • 30 min prep time
  • 20 min cooking
  • 114 Cal / serve

If you use a non-stick frying pan and you preheat it properly over a medium heat, you will be amazed how there is no need to use any butter for this or any other pancake style recipe!


  • 1/2 Cups Buckwheat Flour (65g)
  • 1/3 Cups Self Raising Wholemeal Flour (50g)
  • 2 Cage Free Eggs (118g)
  • 1 1/4 Cups Buttermilk (310g)
  • 150g Smoked Salmon
  • 160g Low Fat Cottage Cheese
  • 1 Tablespoons Dill Leaves (1g), half finely chopped
  • 1 Tablespoons Capers (15g), rinsed, drained & chopped
  • 1 Tablespoons Fresh Lemon (10g), finely grated


    1. Sift combined flours into a large bowl, returning wholemeal husks from sieve to bowl. Make a well in the centre.
    2. Whisk eggs and buttermilk together and pour into well. Use a fork to mix until well combined. Cover and set aside for 20 minutes to rest.
    3. Heat a large non-stick frying pan over medium heat. Drop 6-8 dessert spoons blini mixture into pan, allowing room for spreading slightly. Cook for 2 minutes or until bubbles appear on surface. Turn over and cook for 1-2 minutes or until cooked through. Transfer to a large plate. Repeat with remaining mixture to make 30 blini.
    4. Tear or cut smoked salmon evenly into 30 small pieces. Combine cottage cheese, chopped dill, capers and zest in a bowl.
    5. Arrange blini on a large serving platter. Top with a spoonful of cottage cheese mixture, a piece of salmon and a small sprig of dill. Season with freshly ground pepper.

    Mish Tips

    • Use a dessert spoon for this recipe as it is smaller than a metric tablespoon. A dessert spoon is the standard spoon that comes in most cutlery sets.
    • For a lower sodium options, chose salt reduced smoked salmon.

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