14 December 2012,22:26 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Sift the flours and salt into a large bowl, adding any bran left in the sieve. Stir in the easy-blend yeast, and then make a well in the centre.
  • Pour in the milk and gradually beat in the flour until smooth. Cover with clear film and leave to rise for 1 hour, or until doubled in size.
  • Stir in the melted butter and egg yolk. Whisk the egg white in a bowl until stiff and then gently fold in. Cover and leave to stand for 20 minutes.
  • Heat 15 ml / 1 tablespoon of the oil in a large, heavy frying pan over a medium heat and drop in about 4 spoonfuls of batter. Cook for 1-2 minutes, or until bubbles appear on top.
  • Turn them over and cook for a further 1 minute, or until both sides are brown. Remove the blini from the pan and keep them moist in a folded clean dish towel.
  • Repeat the process with the remaining batter, adding a little oil to the pan when needed, to make about 24 blini. Allow to cool.
  • Arrange the blini on a serving plate. Use the soured cream and chopped dill to top half of the blini. Spoon 5 ml / 1 teaspoon lumpfish roe on top of the soured cream and dill.
  • In another bowl, mix the smoked mackerel, butter and lemon rind together and use to top the remaining blini. Garnish with shredded lemon rind.
  • Serve with lemon wedges.


  • 75 grams plain Hour 
  • 50 grams buckwheat or wheat meal flour 
  • 1/2 teaspoon salt
  • 1 teaspoon easy-blend dried yeast
  • 175 ml warm milk
  • 2 tablespoons butter, melted
  • 1 egg, separated
  • 3 tablespoons Cooking oil

For the toppings

  • 150 ml soured cream 
  • 2 tablespoons chopped fresh dill 
  • 4 tablespoons red or black lumpfish roe
  • 125 grams smoked mackerel, skinned, boned and flaked
  • 4 tablespoons unsalted butter, softened 
  • Finely grated rind of ½ lemon shredded lemon rind, to garnish lemon wedges, to serve

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