California Avocado, Egg and Smoked Salmon Blini

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 California Avocado, Egg and Smoked Salmon Blini

These tasty bite size pancakes, topped with a creamy California Avocado-infused crème fraiche, eggs and smoked salmon, are the perfect dish for a weekend brunch.


Serves: 4
cup  crème fraiche
  ripe Fresh California Avocados, quartered, peeled and seeded
  lemon, zested
  As needed  Kosher salt, to taste
Tbsp.  milk
oz.  smoked salmon
16    Blinis (see make-ahead recipe below)
1/2    ripe Fresh California Avocado, cut into thin slices and halved
cups  milk
2 1/2  Tbsp.  active dry yeast
Tbsp.  granulated sugar
2 1/2  Tbsp.  salt
5 1/4  cups  all-purpose flour, sifted
  large egg yolks
3/4  cup  plus 2 Tbsp. canola or vegetable oil
  As needed  Cooking oil spray

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Mix together crème fraiche, avocados and lemon zest in a blender. Season with salt, to taste. Pour mixture in a large resealable plastic bag, remove all air and seal.
  2. In a small bowl, mix together the eggs and milk until combined. Heat a medium non-stick pan to low heat. Pour mixture into pan and make a thin omelet. When cooked through, flip the omelet onto a cutting board and use a round cookie cutter to cut out circles of the omelet that are the same size as the blinis.
  3. To serve, divide the blinis equally among plates. Top each blini with an egg round and smoked salmon. Cut a small hole in the corner of the bag of the crème fraiche mixture and squeeze some of the mixture onto each assembled blini. Garnish each blini with half of a thin avocado slice.  Serve.


Makes approximately 40 (3-inch) bite sized blinis


  1. In a small saucepan, heat the milk, yeast and sugar to 110°F.
  2. Mix the salt and flour in a small bowl until combined.
  3. Place the egg yolks in a separate bowl and whisk in the oil slowly to make an emulsion.
  4. Add the milk to the egg mixture and add the flour to the egg-milk mixture. Mix until fully incorporated.
  5. Pour batter in large container and cover to allow to proof. Proof in warm place till batter has doubled in size; about 1 -2 hours depending on the temperature of the room.
  6. Heat a large skillet over medium heat. Spray with cooking spray, then pour small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to bubble; about 2 minutes. Flip over and continue cooking until brown on the other side, about 1 minute.

(4 blinis): Calories 1002; Total Fat 70 g (Sat 24 g, Trans 0 g, Poly 10 g, Mono 31 g); Cholesterol 360 mg; Sodium 2940 mg; Potassium 920 mg; Total Carbohydrates 69 g; Dietary Fiber 9 g; Total Sugars 11 g; Protein 27 g;

Vitamin A 1543 IU; Vitamin C 10 mg; Calcium 430 mg; Iron 5 mg; Vitamin D 312 IU; Folate 247 mcg; Omega 3 Fatty Acid 0.6 g

% Daily Value*: Total Fat 107%; Vitamin A 31%; Vitamin C 17%; Calcium 43%; Iron 29%


Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2013, Neal Fraser

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Neal Fraser

Recipe created by chef Neal Fraser

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