Arne Clausen Collection - Recipes

Blinis with cream cheese,

smoked salmon, and salmon roe

By Julie Polar

If New Year’s this year is a little less glamourous than usual, try to bring some glamour in at home with these Blinis made from scratch.

2 eggs
400 ml full-fat milk
150 g Buckwheat flour
150 g plain flour
1 tsp salt
1 tsp baking powder
Butter for frying
Cream Cheese
100 g smoked cheese
100 g crème fraiche 38% (or sour cream)
50 ml whipping cream
Finely grated peel of a lemon
A handful of finely chopped chives
2 tbsp finely grated horseradish
Salt & pepper

200 g smoked salmon

To Finish
1 small red onion
1 little jar of salmon roe (or similar)
Dill twigs

Separate the whites and the yolk from the eggs. Whisk the egg yolks, milk, flours, salt and baking powder together. Whip the egg whites until they are airy and fluffy. Add to the batter carefully without over mixing. Warm a pan and add about a tablespoon full at time of the batter and fry in butter. Fry 1 ½ - 2 minutes on each side.

Cut the red onion in thin strips and add lemon juice from peeled lemon over. Let the onions rest 15 minutes, and then strain the lemon juice.

Whip the smoked cheese, crème fraiche, and whipping cream together. Remove all lumps. Add the lemon peel, chives and horseradish. Add salt and pepper to taste.

Place the blinis on a serving dish, spread a generous amount of cream cheese on each. Cut pieces of the salmon and place on top. Dress with some of the roe and add the dill & onion slices. Enjoy.

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