Passionfruit Pickled Salmon Blinis

Pickled salmon blinis are an indulgent and luxurious starter. Image: Salvelio Meyer.

Passionfruit Pickled Salmon Blinis – Add some elegance to a three-course meal

Add some style to your next formal dinner with these beautiful blinis.

Passionfruit Pickled Salmon Blinis

Pickled salmon blinis are an indulgent and luxurious starter. Image: Salvelio Meyer.

Having guests over and want to serve a fancy three-course meal? Surprise them with this elegant Passionfruit Pickled Salmon Blinis starter. It’s an appetising combo of sweet and salty, a tested and tried duet that will make your guests’ taste buds sing with delight.

Blinis originated in Russia. They are basically tiny pancakes used as a base for appetisers. Blinis are best served with salmon as directed in this recipe, or with caviar. Another delicious topping for a blini is aioli and a piece of shrimp.

When baking blinis, it is important to give the batter enough space in the pan to expand slightly. Then, allow the blinis to cook for a minute or two per side. When the edges turn golden brown, you will know the blinis are ready. Keep the baked blinis warm in the oven while you finish off the rest of the blinis.  

These stylish Passionfruit Pickled Salmon Blinis are also perfect to take to a gathering as an appetiser or finger food. So, next time you are searching your recipe archives for a classy starter or appetiser, look no further than this decadent Passionfruit Pickled Salmon Blinis recipe.

Passionfruit Pickled Salmon Blinis Recipe

5 from 1 vote
Recipe by Louise Liebenberg Course: StarterCuisine: GlobalDifficulty: Moderate


Prep time


Cooking time


Cooling Time


Total time






  • For the salmon
  • 450 g 450 salmon fillet, skinned

  • tablespoon Maldon salt

  • 38 g 38 sugar

  • 12 12 white peppercorns

  • teaspoons mustard seeds

  • fresh passionfruit

  • tablespoons canola oil

  • For the blinis and to plate
  • 3 3 eggs

  • 75 ml 75 milk

  • 150 g 150 spelt flour

  • teaspoons baking powder

  • salt

  • 6 teaspoons 6 olive oil

  • 90 g 90 crème craiche

  • 90 g 90 good-quality mayonnaise

  • 3 miniature 3 salad cucumbers

  • Maldon salt

  • ground black pepper

  • tablespoons white wine vinegar

  • 6 tablespoons 6 canola oil

  • some micro-greens or basil leaves to garnish


  • Crush the salt, peppercorns and mustard seeds using a mortar and pestle (not too fine) and sprinkle onto the salmon. Remove the flesh from the passionfruit, blend for a few minutes, then pass through a sieve. Add the oil, mix well, then pour over the salmon.
  • Cover salmon with cling wrap and place a plate on top along with some weights – cans work well. Keep in the fridge for 24 hours, turning the salmon once in between.
  • For the blinis, whisk together the milk and eggs. Mix flour, baking powder and salt, then sift it on top of the egg/milk mixture. Whisk together until smooth. Cover for 30 minutes.
  • Heat 1 teaspoon of oil in small pan and add enough batter to the pan to make each blini about 12cm in diameter. You’ll have to cook these in batches. Cook each blini for about two minutes per side or until golden. Remove from the pan and drain on kitchen paper.
  • Combine the crème fraiche and mayonnaise; place in fridge. Wash the cucumbers and, with a peeler, cut long strips till you reach the pips in the middle. Season the strips with salt and pepper, and mix with the vinegar and oil.
  • To plate, remove the salmon from the marinade, blotting off as much marinade as possible. Halve lengthwise, then cut into thin slices. Drain the cucumbers, add a little of the micro-greens and mix.
  • Spread the mayo/crème fraiche mixture onto the blinis, and top with salmon and cucumber ribbons. |Sprinkle with micro-greens and basil, and serve.

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

This mouth-watering recipe from Chef Ralph Gottschalk, owner and principal of the South African Academy of Culinary Arts (Saaca), will definitely add some elegance to a special evening. Click here for more recipes from him.