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Prep Time
20 mins
Total Time
30 mins


3 pkgs
sliced smoked salmon, finely minced (125 g each)
375 g
1/4 cup
finely diced shallots
60 mL
1 tbsp
finely sliced fresh chives
15 mL
1 tbsp
finely minced fresh parsley
15 mL
2 tbsp
first cold pressed extra virgin 100% olive oil
30 mL
1 tsp
finely minced capers
5 mL
1 tsp
each finely grated lemon zest and lemon juice
5 mL
1 cup
pancake mix
250 mL
2 tbsp
chopped fresh thyme
30 mL
1/4 cup
sour cream
60 mL
2 tbsp
30 mL


Step 1

Combine smoked salmon, shallots, chives, parsley, olive oil, capers, lemon zest and juice. Lightly season to taste with salt and pepper.

Step 2

Combine pancake mix with 3/4 cup (175 mL) water and fresh thyme, season to taste with salt and pepper. Heat a skillet over medium heat. Make toonie-sized mini pancakes with about 1 tbsp (15 mL) batter, cook until golden brown on both sides.

Step 3

Place blinis on a platter, top each with a rounded tsp (5 mL) of salmon mixture. Garnish each with a small dollop of sour cream and fresh chives. Serve at room temperature.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1 blini
5 g
5 g
5 g
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