Smoked Salmon and Olive Blini

  • Servings : 32 blini
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m


  • 1 cup buckwheat pancake and waffle mix
  • 1 cup whole milk
  • 1 egg
  • 1 tablespoon vegetable oil
  • Nonstick vegetable cooking spray
  • 6 ounces sliced smoked salmon or lox
  • 3/4 cup kalamata olive spread
  • 3/4 cup light sour cream
  • Fresh dill, chopped, for garnish
  • Chopped ripe black olives, for garnish


In a medium bowl, combine pancake mix, milk, egg, and oil until just blended. Set aside. Spray griddle with nonstick spray. Heat griddle over medium-low heat. Spoon several 1- tablespoon dollops of batter onto griddle. Cook for 2 minutes, or until bubbles appear around the edges, and then flip each blini over and cook for 1 more minute. Set aside.

Cut salmon or lox into 32 equal-size pieces. Place blini on a platter. Spread each blini with 1 tablespoon olive spread. Top with a piece of smoked salmon and then with 1 teaspoon sour cream. Sprinkle with dill and chopped black olives.

Recipes courtesy Sandra Lee Semi-Homemade Cooking, Miramax Books, 2002


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