For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: [email protected]

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Blinis De Salmao Selvagem Do Alasca Fumado

Wild Alaska Smoked Salmon Blinis

Blinis De Salmao Selvagem Do Alasca Fumado

Wild Alaska Smoked Salmon Blinis

Course Aperitif/Tapa, Garnish, Starters
Alaska Product Smoked Wild Salmon
Servings 6


  • 600 g self-raising flour
  • pinch of salt
  • 6 medium egg
  • 24 tablespoons natural yogurt
  • 600 ml milk
  • a few drops of vegetable oil
  • Topping:
  • 1200 g crème fraîche
  • 1350 g wild Alaska smoked salmon
  • 150 g Ikura
  • dill sprigs to garnish


  • Put the flour, salt, egg, yogurt and milk into a large jug or mixing bowl and use a whisk to beat them all together to make a smooth, thick batter
  • Heat a heavy-based frying pan until very hot, then add just a few drops of vegetable oil, spreading the oil over the base of the pan with kitchen paper to give a light film of oil
  • Drop dessertspoonfuls of batter into the pan and cook over a medium-high heat for about 1 minute, or until bubbles start to appear and pop on the surface. Turn them over and cook the other sides. Repeat until all the batter is used up
  • To assemble, arrange the little pancakes on large plates or a serving platter. Add a teaspoonful of crème fraîche to each one, then top with strips of smoked salmon and a tiny amount Ikura. Garnish with dill sprigs, then serve
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