Salmon and Spinach Blini Rolls

1. 1 Wheat flour 36 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.91 84 ml
3. 3 Eggspack 10 pcs ≈ $1.89 0.6 pcs
4. 4 Salmon filletpack 400 g ≈ $10.50 78 g
5. 5 Spinach (frozen)pack 400 g ≈ $1.90 54 g
6. 6 Cream cheesepack 140 g ≈ $1.80 27 g
7. 7 Hard cheesepack 200 g ≈ $2.64 21 g
8. 8 Sunflower oil 4 ml
9. 9 Salt 1 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Whisk together milk², egg, flour, and a pinch of salt into a thin batter.

2. Cook 2–3 thin blini on a lightly greased skillet for 1 minute per side.

3. Cube the salmon⁴ and sauté the spinach⁵ in a pan for 4–5 minutes, then drain excess moisture.

4. Mix the spinach⁵, salmon⁴, cream⁶ cheese, salt, and pepper.

5. Spread the filling onto each blini, roll tightly, and arrange in a baking dish.

6. Sprinkle with grated cheese and bake at 375°F (190°C) for about 15 minutes, until the salmon⁴ is opaque and the cheese melts.