Date posted: 10/02/2022

Blini canapés with smoked salmon, horseradish and pickle

Fresh fermented blinis topped with pickled cucumber, smoked salmon, horseradish sauce and dill

  • Serves 30
  • Timing: 1 hr 15 mins
Votes: 4 Average: 3.8


Medium fresh eggs 2 eggs
Whole milk 430ml
Fermipan yeast 12g
Plain white flower 350g
Sea salt 1g
Scottish smoked salmon 150g
Dill 12g
(Horseradish cream) low fat soft cheese 150g
(Horseradish cream) low fat crème fraiche 80g
(Horseradish cream) horseradish relish 50ml
(Horseradish cream) whole black peppercorn 0.1g
(Horseradish cream) lemons 1
(Horseradish cream) dill 4g
(Pickled cucumber) white wine vinegar 110ml
(Pickled cucumber) fennel seeds 1g
(Pickled cucumber) whole black peppercorn 0.5g
(Pickled cucumber) spiced cumin seeds 0.5g
(Pickled cucumber) white mustard seeds 1g
(Pickled cucumber) caster sugar drum 30g
(Pickled cucumber) cucumber 1 piece
(Pickled cucumber) dill 2g


  1. Separate the eggs and reserve the egg whites
  2. Heat 285ml of the milk and add the yeast to dissolve
  3. In a mixing bowl, add 250g of flour and the salt, and then whisk in the milk. Allow to ferment for at least 2-3 hours or overnight
  4. (Horseradish cream) Chop the dill, zest and juice the lemon, and grind the pepper. Mix all of the ingredients together in one bowl, and keep the mixture chilled until it is required
  5. (Pickled cucumber) in a saucepan, add the vinegar and 500ml of water and bring to the simmer.
  6. (Pickled cucumber) add the sugar and all of the spices. Stir this until the sugar has dissolved
  7. (Pickled cucumber) cut the cucumber in half lengthways and scoop out all the seeds. Cut into moons and set to one side
  8. (Pickled cucumber) remove the pickle liquid from the heat and add the cucumber and dill sprigs
  9. (Pickled cucumber) Allow to pickle overnight or even longer for best results
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