Blini – Smoked salmon

with Duernas Picual

A blini is an East European savoury pancake. The following recipe is used by the Chefs of Cycling Team DSM during their races in Europe. The riders of Team DSM consume the Blini Smoked Salmon after a race-day on their bike, as a starter during dinner. 

Ingredients for 10 Blini’s (10 pieces)

  • 75 gram ofwhole wheat or spelt flour from Grainlabs
  • 25 ml Finca Duernas Oleum Picual olive oil
  • 1 egg
  • 25 grams buckwheat flour
  • 150 ml lactose free milk 
  •  

Topping (per blini) 

  • 20 grams smoked salmon
  • 10 grams light cream cheese (e.g. Philadelphia light) 

Equipment

  • 1 mixing bowl 
  • Frying pan
  • 1 whisk

Preparation method 

  • Mix the flour and banket mix in a bowl
  • Split the egg yolk and egg white from the egg.
  • Add the egg yolk to the flour mix, whip up the egg white and set aside.
  • Add the milk, olive oil and some pepper and salt to the flour. 
  • Mix and stir with a whisk until it’s a smooth batter. 
  • Add the whipped egg white to the batter
  • Bake the blini in Fincas Duernas Oleum Picual.
  • Garnish with salmon, cream cheese light and chopped parsley!

Tip: you can also vary in toppings, for a more Mediterranean taste add pesto and Serrano ham. For a vegetarian edition you can cut beetroot in cubes and mix them with Philadelphia light and lemon!