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    Spiced smoked salmon blinis

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    Spiced smoked salmon blinis

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes

    Serves: 4 as a canapé


    20g porridge oats
    1 black cardamom pod
    1 clove
    ¼ tsp ground mace
    ¼-½ tsp ground white pepper
    162g pack 16 cocktail blinis
    4 tbsp crème fraîche
    140g pack Waitrose Peat & Heather Scottish Smoked Salmon
    2 tbsp chopped chives


    1. Place the oats, cardamom pod, clove and ground mace into a dry non-stick frying pan. Toast the ingredients over a high heat for 2 minutes, stirring and tossing regularly.

    2. Tip the toasted ingredients straight into a small food processor or pestle and mortar, and add the ground white pepper. Blitz or pound the ingredients until they are almost a powder.

    3. Warm your blinis either in a dry pan, the oven or the microwave.

    4. Spread a little crème fraîche onto a blini, sprinkle with a little of the spiced powder, top with a torn piece of smoked salmon and then sprinkle a little more of the powder on top. Scatter over a few chopped chives.

    5. Repeat the process with the rest of the ingredients. Keep any remaining ground spice in an airtight container.

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