Vegetable blinis with salmon silette

  • 30 minutes
Rated 4 out of 5


  • Lakserilette:
  • 0,25 bunch fresh dill
  • 0,25 bunch chives
  • 0,25 red onion
  • 150 g hot smoked salmon
  • 2 tbsp. Svansø Aioli
  • 1 tsp. lemon juice
  • Salt/pepper
  • Blinis:
  • 150 g baby spinach
  • 100 g buckwheat flour
  • 50 g wheat flour
  • 1⁄2 tsp. baking powder
  • 1⁄2 tsp. salt
  • 1 egg
  • 2 dl milk
  • Butter for frying


1. Finely chop the dill and chives. Cut the red onion into small cubes.

2. Crumble the salmon in a bowl and add the aioli and lemon juice.

3. Stir the dill, chives and onion into the salmon. Season with salt and pepper. If it seems a little too dry, add a little extra aioli.

4. Put the salmon in the fridge while you make the vegetable blinis.

5. Blend the spinach in a mini chopper.

6. Mix the buckwheat flour, wheat flour, baking powder and salt together in a bowl. Add the eggs, milk and spinach. If the spinach is very liquid, you can add a little more buckwheat flour.

7. Let the dough stand for a while.

8. Heat a blini pan or an ordinary cast iron pan.

9. Brush with a little butter and pour in a little dough at a time.

10. Make your blinis with a diameter of about 6-7 cm.

11. Put salmon chives on your spinach blinis and top with chives and dill.


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