Smoked Sockeye Salmon, Caviar and Blini Pancakes Recipe

Servings: 4


  • 36 Buckwheat Blini Pancakes (available from Farm 2 Market)
  • 8 ounces Costarella Seafoods Smoked Wild Sockeye Salmon
  • 1 ounce American Sturgeon Caviar
  • 12 minced chives


  1. Heat a large nonstick skillet over low heat. Spray the skillet with cooking spray.
  2. Heat Blini Pancakes until warmed through. Then flip them to warm the second side, about 1 minute.
  3. Let them rest on a sheet of tin foil until you have heated them all — they should be close to room temperature when you serve them.
  4. Top each blini with a 1-inch square of Smoked Wild Sockeye Salmon, a small dollop of light sour cream or creme fraiche, a ¼ t of American Sturegon Caviar, and a sprinkling of cut chives.

Leave a comment

Please note, comments must be approved before they are published