This dish also works well served with scrambled or poached eggs. These are a little larger than traditional blini - a kind of savoury pancake.


  • 1/2 cup self raising flour

  • 1/3 cup buckwheat flour

  • 1 egg, lightly beaten

  • ½ cup milk

  • 40g butter

  • 1/3 cup sour cream

  • 100g smoked salmon

  • 2 hard boiled eggs, cut into wedges

  • dill sprigs

  • caviar, if desired


  • 1.

    Sift the flours into a bowl and add the combined egg and milk. Whisk until fully combined then cover and set aside for 10 minutes.

  • 2.

    After 10 minutes, melt a little butter in a large non stick frying pan over medium heat.

  • 3.

    Working in batches, add ¼ cups of mixture to the pan. Cook for 2-3 minutes or until bubbles form on the top. Turn and cook for another 1-2 minutes. Remove from the pan, keep warm and repeat with remaining mixture.

  • 4.

    To serve, divide the blinis between serving plates. Dollop a little sour cream on each then top with smoked salmon, wedges of hard boiled egg and sprigs of dill. Add a little spoonful of caviar if desired.


This recipe was provided by the Australian Egg Corporation Limited. For more information about eggs, visit

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