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Blini with creamy scrambled eggs and smoked salmon

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Blini with creamy scrambled eggs and smoked salmon

Blini - small, tender, yeast-raised pancakes - are an ideal accompaniment to creamy scrambled eggs. large blini, adorned with New Zealand smoked salmon and salmon caviar, are ideal for a celebratory breakfast. Petite-sized ones are wonderful served as a nibble.


  • 2 teaspoons dried yeast
  • 1 teaspoon sugar
  • 1¼ cups warm milk
  • ¾ cup wholemeal flour
  • ¾ cup plain flour
  • 1 teaspoon salt
  • 1 egg
  • butter for frying

Creamy scrambled eggs

  • 6 eggs
  • ½ cup cream
  • 25 grams butter
  • 100-200 grams smoked salmon, sliced
  • 100 gram jar salmon caviar
  • fresh chives or dill to garnish



  1. Sprinkle the yeast and sugar on to warm milk and stand for 5 minutes or until the yeast begins to froth.
  2. Put the wholemeal flour and plain flour with the salt into a food processor bowl and pulse to mix. Pour in the yeast mixture and egg and process for 2-3 minutes or until thoroughly combined. Alternatively, mix in a bowl, beating thoroughly with a wooden spoon.
  3. Turn into a bowl, cover with a clean tea towel and leave to rise in a warm place for about 1 hour.
  4. Preheat a large heavy-based frying pan with a little butter. Cook spoonfuls of batter for 1-2 minutes or until bubbles appear, then turn and cook the other side for 1-2 minutes.

Creamy scrambled eggs

  1. In a bowl, beat together eggs and cream with a good seasoning of salt and pepper. Melt butter in a heavy-based frying pan, pour in egg mix and cook slowly. As eggs cook, stir gently. Remove from heat before completely cooked. The heat in the pan will finish the cooking.
  2. Allow 4-5 small blini per person if serving with drinks. Top with scrambled eggs, salmon and salmon caviar. Garnish with chives or dill. Serve immediately.

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