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Gluten-free blinis with smoked salmon recipe

Gluten-free blinis with smoked salmon recipe

78 ratings

Made using gluten-free ingredients, these delicious smoked salmon blinis make the perfect Christmas party canapé for your guests. See method

  • Serves 50
  • 1 hr 10 mins to prepare and 20 mins to cook
  • 35 calories / serving
  • Gluten-free


  • 200g (7oz) Doves Farm gluten-free flour
  • generous pinch of salt
  • 1 x 7g sachet Allinson easy bake yeast
  • 240ml (8floz) semi-skimmed milk (or unsweetened soya or oat milk for dairy free), warmed slightly
  • 2 eggs, separated
  • olive oil for frying
  • 225-340g (8-12oz) smoked salmon
  • 300ml sour cream (or plain soya cream cheese flavoured with the juice of 1/2-1 lemon for dairy-free)
  • lumpfish roe or pinches of chilli powder to decorate
  • dill to serve
If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

  • Energy

  • Fat

    2g 3%
  • Saturates

    1g 5%
  • Sugars

    0g 0%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 1.2g Protein 2.5g Fibre 0g


  1. Sift the flour with the salt then add the yeast. Whisk in the warm milk with a hand whisk then beat in the egg yolks. Cover with a clean tea towel and leave in a warm place for around an hour to rise. Whisk the egg whites to a soft peak then stir them into the batter.
  2. Heat a heavy frying pan with a small dribble of oil. When hot, use a large teaspoon or dessertspoon to drop small puddles of the batter into the pan. Cook for a minute then flip over and cook for a further minute. Remove with a spatula onto kitchen paper and continue to fry the blinis, inter-layering them with kitchen paper as they are cooked.
  3. To serve, spread each blini lightly with the cream or soya cheese. Cut the smoked salmon into small enough pieces to be able to fold over on the blini then put another dab of the sour cream or cream cheese on the top of each. Decorate each with a few balls of lumpfish roe or with a pinch of chilli powder.

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