Christmas Recipe: A Trio of Blinis

A delicious bitesize delicacy, blinis have become synonymous with classy soirées and special occasions. There are two popular versions to choose from: make them using a pancake recipe with flour, or if you’re feeling three-Michelin star fancy, try Thomas Keller’s preferred method with a part pureed potato, part flour mix. 

They’re traditionally finished with a quenelle of sour cream or crème fraiche, and the toppings are endless; they can be tailored to the flashiness of the event, dot with the finest Imperial Oscietra caviar made from the eggs of the Siberian Oscietra sturgeon, or substitute for the purse-friendly alternative, salmon roe. 

Then there’s the classic smoked salmon, or for something a little different, try Algae Pearls, the plant-based caviar that’s created using Atlantic wakame (kelp) harvested from northern Norway. They’re gluten-free, vegan, and feature the delicate flavour of smoked wakame with a slight saltiness. 

Steph Faulkner of Lofoten Seaweed says: ‘Algae pearls are plant-based caviar made with organic smoked wakame. They hold their colour, texture, and flavour, even after cooking – perfect for experimenting in the kitchen! With a delicate smokiness and a mild taste of the ocean, they make a great addition to any seafood-themed dish. They are real conversation starters, so we love to serve them with canapés, like these potato blinis.’

Here’s the brand’s recipe below.

Recipe: How To Make Blinis

Serves 8

Ingredients

For the blini:

• 100g wholemeal strong bread flour
• 70g plain white flour
• 1 tsp fast-action yeast
• ¼ tsp of salt
• 1 medium egg
• 250ml lukewarm milk
• Vegetable oil

For the smoked salmon topping:

• 100g crème fraiche
• 1 tbsp of creamed horseradish
• Lemon juice
• 75g John Ross Smoked Salmon, cut into small pieces
• Fresh dill
• Black pepper

For the caviar topping:

• 100g sour cream
• 35g of Exmoor Caviar Imperial Oscietra
• Fresh dill

For the vegan caviar topping:

• 100g sour cream
• Lofoten Seaweed Algae Pearls
• Fresh dill

Method

1. Mix the two types of flour along with the yeast and salt in a large bowl and make a well. Beat an egg with lukewarm milk, pour into the well, and whisk until it’s a smooth batter.
2. Cover with cling film and leave to stand for an hour to thicken.
3. Put a large non-stick pan on a medium heat and add a dash of vegetable oil. Using a teaspoon drop the batter in the pan (eight spoonfuls will make bite-sized pancakes).
4. Cook on one side for one minute until bubbles form, then flip on the other until golden brown. 
5. Place the blinis on a plate and repeat the process until all the batter has been used.
6. Now for the toppings. For the smoked salmon version, mix crème fraiche with creamed horseradish, a squeeze of lemon juice and a pinch of black pepper. Spoon onto each blini and top with a small piece of smoked salmon and dill. 

For the caviar and vegetarian options, add a mini quenelle of sour cream, and top with your favourite caviar or Algae Pearls made from wakame (kelp).