Smoked Salmon & Cheese Blini Roll-Ups
A cold appetizer made with thin blinis, farmer’s cheese, lightly salted smoked salmon, and cucumber. Serve in bite-sized pieces for easy handling.
- Time
- 35 min
- Serving
- 394 kcal
- Ingredients
- ≈ $2.87
- Protein
- 19 g
Ingredients
- 1 Wheat flour 34 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 68 ml
- 3 Eggspack 10 pcs ≈ $1.93 0.4 pcs
- 4 Lightly salted salmonpack 200 g ≈ $9.00 45 g
- 5 Cream cheesepack 140 g ≈ $1.80 34 g
- 6 Dillpack 50 g ≈ $1.80 4 g
- 7 Cucumbers≈ $3.67 per kg 38 g
- 8 Sunflower oil 4 ml
- 9 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Whisk together the egg, milk2, salt, flour, and butter until you have a smooth, thin batter.
Cook 1–2 paper-thin blinis in a hot skillet, then cool completely.
Finely chop the dill6 and mix into the farmer’s cheese.
Slice the cucumber7 into long, thin strips and arrange smoked salmon slices alongside.
Spread the cheese mixture over the blini, then layer the salmon and cucumber7 near one edge.
Roll tightly into a log, wrap in plastic, and chill for 15 minutes.
Slice into 2–3 cm thick rounds.
Tips
- Why it works
- Cool the pancake completely so it doesn't fall apart when you slice it or tear the filling. A hot pancake gets soft and won't hold its shape.
- Substitutions
- Use salmon fillet or mackerel instead of lightly salted salmon, but reduce the salt in the batter by 0.25. Brynza or suluguni works instead of cream cheese, but the roll will be firmer.
- Common mistakes
- If the roll falls apart when you slice it, the pancake hasn't cooled or is too thick. Check it: a cold pancake should be brittle, not stretchy.
- Storing and reheating
- Keep in the fridge for 2 days, and bake for 10 minutes at 180°C until golden. Don't freeze, the salmon and cucumber will turn soft.
- Serve with
- Serve at a festive table with dry white wine or kvass. It works as a snack with shashlik or for a birthday.
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