Smoked Salmon with Yorkshire Pea
and Mint Blinis

Salmon Blinis


1 packet of Yorkshire Mackenzies
Smokehouse smoked salmon (100g)
6.5g yeast
175g plain flour, sifted
¼ pint milk, lukewarm
1 free-range egg yolk
A pinch of salt
3 tbsp. tepid milk
1 egg white, whisked
Rapeseed oil to cook
Finely chopped fresh mint
2 tbsp. pea puree
2 extra tbsp. pea puree
(for garnish)
W.S Bentley pea shoots to garnish

Give your guests a tasty start to their dinner party meal with these quick and easy blinis, taken from a traditional Auguste Escoffier recipe. A great way to start your New Years Eve Celebrations.

Makes 10 canapés

All ingredients used in this recipe are available to purchase from the Fodder farm shop



1. Make a thin paste out of the yeast and a tablespoon of the flour and dilute with the lukewarm milk.
2. Leave this paste to ferment for two hours in a warm room, and then add the rest of the flour (115g/4oz), a pinch of salt, the tepid tablespoons of milk and pea puree.
3. Mix together and let it prove gently and add the egg yolk to enrich the mix.
4. Finally, fold in the whipped egg white like meringue, and the finely chopped mint.
5. Let the preparation ferment for half an hour.
6. To cook the Blinis heat a little rapeseed oil in a pan, then drop the mixture in rounds quickly, in the same way as you would pancakes.
6. Serve the pea and mint blinis topped with the smoked salmon and add a helping of the extra pea puree and W.S Bentley pea shoots to garnish.

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