Homemade blinis with cream cheese and smoked salmon
This recipe has been created in partnership with Paysan Breton, the finest French cream cheese!
These delicious mini pancakes are the definition of the perfect canape! Bitesized and totally moreish, and so easy to make ahead. If you can make pancakes, you will be a pro at blinis. Don’t be afraid of the yeast in the pancake batter; it makes the blinis really light and airy, and works to thicken the runny batter too.
You can top blinis with any manner of toppings; hummus and roasted veg, a dollop of horseradish cream and thinly sliced beef, but I think they go best with fish. I’ve topped mine with Paysan Breton cream cheese; the creamiest, most delicious cream cheese I’ve ever tasted! The texture is light and airy, with little flakes of French sea salt, and it has a beautiful fresh taste which means these canapes don’t feel heavy when you’re eating them.
You can find Paysan Breton cream cheese in Waitrose, Sainsburys and Ocado, and make sure to try their other two flavours: French Garlic and Herb, and Mild and Creamy Blue!
Homemade blinis with cream cheese and smoked salmon
Makes 25-30 blinis
Ingredients:
100g wholemeal flour
75g plain flour
1 tsp fast-action yeast
½ tsp salt
1 egg
250ml milk
2Paysan Breton French Sea Salt
Method
Warm the milk gently in a small saucepan. Combine the flours, yeast and salt in a large bowl and make a well in the centre. Crack in the egg and add the milk, then whisk everything together until smooth. Cover the bowl and leave for 1 hour – the mixture will thicken slightly.
Heat a large frying pan on a medium heat. Cook spoonfuls of batter for for 1-2 minutes on each side until golden brown, then transfer to a wire rack. You can serve immediately, or place into a container and chill for up to 3 days (or freezer for up to 6 months). Simply warm in the oven until soft.
Spread each warm blini with cream cheese and top with a sliver of smoked salmon, a few herbs and a crack of black pepper! Serve with lemon to squeeze over.
