Giant blinis with salmon, horseradish and pickled cucumber

A poached egg and some red onion make a great addition. The recipe can be easily doubled, too.

  • Preparation time: 20 minutes
  • Cooking time: 10 minutes
  • Total time: 30 minutes

Serves: 2


160g essential Waitrose cucumber, finely sliced

1⁄2 lemon, zest and juice

1⁄2 tsp salt, plus an extra pinch

pinch caster sugar

25g rye flour

50g plain flour

7 tbsp essential Waitrose soured cream

6 tbsp whole milk

1 egg, separated

15g essential Waitrose unsalted butter, for frying

1 tbsp grated hot horseradish

100g essential Waitrosesmoked salmon

1 tbsp roughly chopped dill


1. Toss the cucumber and lemon juice with a pinch of salt and sugar; set aside. Mix the flours and 1⁄2 tsp salt. Whisk 3 tbsp soured cream with the milk and egg yolk; beat into the flours. Whisk the egg white to stiff peaks and fold in, with the lemon zest.

2. Heat 1⁄2 the butter in a frying pan. Tip in 1⁄2 the batter; spread to a circle 0.5cm thick. Cook over a medium heat for 3 minutes; flip and cook for 2 minutes more. Transfer to a plate; repeat with the remaining butter and batter. 3 Mix the remaining 4 tbsp soured cream with the horseradish; season. Spread over the blinis and top with the cucumber, salmon and dill.