Cheese and Dill Blini with Smoked Salmon

clock 10 minutes + 15 minutes bowl Serves 30


  • 3/4 cup self raising flour
  • 3/4 cup milk
  • 1 egg
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup grated tasty cheese
  • 2 Tbsp fresh dill leaves plus extra, to serve
  • 30g butter, melted
  • 1/2 cup light cream cheese
  • 100g Ocean Blue Smoked Salmon Slices, roughly torn into long slices
  • Lemon wedges, to serve
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  • 1. Sift flour into a large bowl. Make a well in the centre.

  • 2. In a jug, whisk together milk and egg. Season to taste. Gradually whisk milk mixture into flour to make a smooth batter. Stir in cheese and 2 tablespoons of dill. Cover and set aside for 20 minutes.

  • 3. Heat a large non-stick frying pan over a medium heat. Brush with butter. Drop teaspoonfuls of batter into the pan in batches, allowing room for spreading. Cook for 1-2 minutes until

  • bubbles appear. Turn and cook for 1 minute until lightly browned. Transfer to a rack to cool. Continue with remaining batter.

  • 4. When ready to serve, spread blini with cream cheese. Top with a slice of smoked salmon, extra dill and black pepper, with lemon wedges on the side.

  • Tip: If you can’t find dill, substitute this with chopped parsley.

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