Dairy-free smoked salmon blinis

These little appetisers go excellently with a nice cold glass of Champagne - and they're lactose-free!

Buckwheat salmon blinis


  • Eggs 2
  • Buckwheat flour 100g
  • Plain flour 75g
  • Bicarbonate of soda half tsp
  • Alpro Soya Original alternative to milk 300ml
  • Oil 1 tbsp
  • Smoked salmon
  • Alpro soya alternative to natural yogurt 5 tbsp
  • Lumpfish caviar 1 tbsp
  • Fresh dill 15g


  • Step 1

    Whisk the eggs until frothy.

  • Step 2

    Stir in the flours and bicarbonate of soda.

  • Step 3

    Add the Alpro soya original, beating well to keep a smooth batter.

  • Step 4

    Heat a little oil in a frying pan and drop in a dessert spoonful of batter for each pancake, leaving plenty of space between the blinis, as they spread a little as they cook.

  • Step 5

    Cook for a minute until nicely brown, flip and cook for a further minute or until golden brown. You will need to do this in a number of batches.

  • Step 6

    When ready to serve, fold the smoked salmon and place on the blinis, top with a teaspoon of Alpro soya alternative to natural yogurt, a small pile of caviar and a garnish of dill.