Blinis with salmon and robiola, typical Russian pancakes similar to pancakes, very easy to prepare and perfect for appetizers and aperitifs.
Unlike pancakes, the batter is much more liquid, and the fat used is cream. They are a bit flatter when cooked. The recipe is still very simple and will give you great satisfaction.
You can stuff the blinis as you like, this time I present them with a delicious robiola cream, smoked salmon, and chives.
At the bottom of the recipe, in the FAQ section, I have answered some frequently asked questions regarding this preparation. If you have any other doubts, leave a comment or use the appropriate contact form.
You can also stuff the blinis with:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Russian
- Seasonality: All Seasons
- Energy 361.09 (Kcal)
- Carbohydrates 19.95 (g) of which sugars 3.28 (g)
- Proteins 21.66 (g)
- Fat 22.00 (g) of which saturated 1.53 (g)of which unsaturated 1.93 (g)
- Fibers 0.51 (g)
- Sodium 590.08 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for blinis with salmon and robiola
- 2/3 cup All-purpose flour
- 1 egg
- 1 packet Instant yeast for savory preparations
- 1/2 cup Milk
- 1/4 cup Fresh liquid cream
- 7 oz Robiola cheese
- 3.5 oz Smoked salmon
- Chives
- to taste Salt
- to taste Black pepper
Tools
Disclaimer: The “Tools” section contains affiliate links.
- Bowls
- Whisks
- Blender
- Crepe pan
- Food scale
- Piping bag
Recipe for blinis with salmon and robiola
Find this and other recipes in the collection Recipes for Appetizers and Aperitifs
Start preparing the blinis with salmon and robiola by making the batter for the pancakes.
Beat the egg with the milk and cream.
Sift the flour and yeast and add them to the mixture.
Finish with the salt.
Mix with the whisk, making sure there are no lumps.
Let the batter rest for 30 minutes in the fridge.
Heat a crepe pan with a flat bottom or an electric griddle.
Lightly butter it.
Pour a small ladle of batter: flip the blinis with a spatula after a couple of minutes or when bubbles have formed on the surface, much like pancakes.
Now take care of the topping.
Put the robiola, smoked salmon, two or three chives stems, and a little black pepper in a blender.
Blend until you get a smooth and soft cream. If it turns out too hard, soften it with a little milk.
Transfer the salmon and robiola cream into a pastry bag and decorate the blinis.
I chose an open star tip, but you can use your preferred one.
Finish off with a bit more chopped chives and serve your blinis with salmon and robiola immediately.
Blinis with Salmon and Robiola
Check this section to clear your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
Also try the Chinese Scallion Pancakes
How long do they last?
You can store the pancakes for 3-4 days in the refrigerator or for 3 months in the freezer.
The cream can be stored for 2 days in the refrigerator in an airtight container. I do not recommend freezing it.I am lactose intolerant, can I substitute milk and cream?
You can use rice milk and cream, make sure the milk is not sweetened.
Can I use other herbs?
Of course, you can vary with parsley, tarragon, fennel fronds, and lemon balm!
Also try the Gluten-Free Savory Pancakes
[contact-form-7 id=”d8b7d03″ title=”Contact Me”]
