, nutritional review by Jill Wallentin
in Recipes, Appetizer, Snack Low carb blinis with smoked salmon and horseradish cream
Ingredients
- 4 4 large large egg whites and yolks separatedlarge large eggs whites and yolks separated
- ½ cup 120 ml heavy whipping cream
- 2 tbsp 2 tbsp butter melted
- ¾ cup (3 oz.) 180 ml (85 g) almond flour
- ¼ cup (¾ oz.) 60 ml (25 g) coconut flour
- 1 tsp 1 tsp baking powder
- ¼ tsp ¼ tsp salt
- 1 tbsp 1 tbsp butter for frying
- ½ cup 120 ml mayonnaise
- ½ cup 120 ml full-fat sour cream
- 2 tbsp 2 tbsp grated fresh horseradish
- 2 tsp 2 tsp Dijon mustard
- 2 tsp 2 tsp fresh lemon juice
- ¼ tsp ¼ tsp salt to taste
- 1⁄8 tsp 1⁄8 tsp ground black pepper to taste
- 12 oz. 350 g smoked salmon cut into small pieces or ribbons or smoked trout mackerel
- 1 tbsp 1 tbsp fresh dill chopped, for garnish
- 1 1 lemon wedges, for servinglemons wedges, for serving
Instructions
- In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- Add the egg yolks, heavy whipping cream, and melted butter. Mix until smooth and well combined.
- In a separate, clean bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gently fold the beaten egg whites into the batter in two additions, using a spatula and taking care not to deflate the mixture.
- Heat a nonstick skillet over medium-low heat and lightly grease with butter.
- Spoon approximately 1 tablespoon of batter per blini into the skillet, leaving space between them. Gently spread into small rounds if needed.
- Cook for approximately 2–3 minutes, until the edges begin to set and the bottoms are lightly browned. Carefully flip and cook for another 1–2 minutes, until cooked through.
- Transfer to a wire rack and repeat with the remaining batter, adding more butter to the skillet as needed. Let the blinis cool slightly before adding the toppings.
- Meanwhile, prepare the horseradish cream. In a small bowl, whisk together the mayonnaise, sour cream, horseradish or wasabi paste, Dijon mustard, and lemon juice. Season with salt and pepper to taste.
- Refrigerate the cream for approximately 15–20 minutes to allow the flavors to develop.
- Spoon a little horseradish cream onto each blini and top with a folded piece of smoked salmon.
- Garnish with fresh dill and serve with lemon wedges.
Recipe notes and tips
What are blinis?
Blinis are small pancakes traditionally served with savory toppings such as smoked fish, sour cream, or caviar.
These low carb blinis are made with almond flour and coconut flour instead of wheat flour. Whipped egg whites give them a lighter, fluffier texture, making them a delicious base for smoked salmon and horseradish cream.
How do I make the blinis light and fluffy?
The secret is whipping the egg whites separately and gently folding them into the batter.
Beat the whites until soft peaks form, then fold them in with a spatula rather than using an electric mixer. This helps preserve the air bubbles that give the blinis their fluffy texture.
Cook over medium-low heat to allow the centers to cook through without browning too quickly.
What kind of smoked salmon should I use?
Cold-smoked salmon works particularly well because of its delicate texture and silky consistency.
Hot-smoked salmon is another delicious option, although it has a firmer, flakier texture and a more pronounced smoky flavor.
Can I use another type of smoked fish?
Yes! Smoked trout or smoked mackerel are excellent alternatives to salmon.
Both pair beautifully with the tangy horseradish cream and fresh dill.
Can I use wasabi instead of horseradish?
Absolutely! Wasabi is a delicious alternative that pairs beautifully with smoked salmon.
Replace the horseradish with 1–2 teaspoons of wasabi paste, starting with a smaller amount and adjusting to taste. Wasabi can be quite strong, and the heat varies between brands.
How spicy is horseradish cream?
Horseradish adds a pleasant sharpness that balances the richness of the mayonnaise, sour cream, and smoked salmon.
Prepared horseradish varies in strength between brands, so start with a smaller amount if you prefer a milder flavor and adjust to taste.
What can I use instead of horseradish or wasabi?
For a milder sauce, simply omit the horseradish or wasabi and add a little extra Dijon mustard.
Alternatively, mix the mayonnaise and sour cream with fresh dill, lemon juice, and a little finely grated lemon zest.
Can I add other toppings?
Absolutely! Capers, finely chopped red onion, or chopped olives add extra flavor and texture.
For a festive presentation, you can also garnish the blinis with a little extra dill or a small amount of salmon roe.
Can I prepare the blinis ahead?
Yes! Cook the blinis up to two days ahead and store them in an airtight container in the refrigerator.
The horseradish cream can also be prepared a day ahead.
For the best presentation, assemble the blinis shortly before serving to prevent them from becoming soggy.
Can I serve the blinis warm or cold?
Both work well! The blinis are delicious slightly warm or at room temperature.
If preparing them ahead, gently reheat them in a dry skillet over low heat or briefly in the oven before adding the toppings.
Avoid adding the horseradish cream and smoked salmon while the blinis are hot, as the cream may soften too much.
Storage and leftovers
Store leftover blinis, horseradish cream, and smoked salmon separately in airtight containers in the refrigerator for up to 2 days, following the salmon package's storage instructions.
The plain blinis can also be frozen for up to 2 months. Place parchment paper between them to prevent sticking, then thaw and gently reheat before serving.
Assembled blinis are best enjoyed fresh.
