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Honey Mustard Salmon Buckwheat Blinis



  • 225 g of wholewheat self raising flour

  • 1 egg white – use the yolk for mayonnaise or ice cream

  • 1 tablespoon of Greek yogurt

  • Pinch of salt

  • Pinch of celery salt

  • Vegetable oil for frying

Honey Mustard Salmon

  • 1 can of Mendolia Seafood Australian Salmon, drained – save the oil!

  • 1 tablespoon of West Australian Jarrah Honey

  • 3 teaspoons of whole grain mustard

Serving Suggestions

  • 100g of beetroot sliced – canned or freshly roasted and peeled

  • Lemon slices

  • More Greek yogurt


  • A heavy bottomed skillet or fry pan

  • Mixing bowl

  • Whisk

  • Grill pan or baking sheet

  • Aluminium foil

  • Serving platter

Serving Information

  • ​Serves four to six as an appetiser

  • Preparation time 15 minutes

  • Cooking time 15 minutes


  1. Set grill to 200 O C – it has to be very hot in ten minutes


  1. Set the pan over medium heat.

  2. In a mixing bowl whisk the egg white until frothy

  3. Add the remaining ingredients and mix lightly until combined.

  4. Add a little oil to the pan and drop in tablespoonfuls of the batter. It will puff up quickly. Flip over to cook other side. Aim for a golden crust.

  5. Set aside and keep warm

Honey Mustard Salmon

  1. Line the grill pan or baking sheet with foil

  2. Spread the salmon in an even layer

  3. Mix the honey and mustard in a small bowl

  4. Spread honey and mustard over salmon and grill for at least 4 minutes or until golden brown.

To Serve

Top each blini with a teaspoon of Greek Yogurt, beetroot slice and finish with the honey mustard salmon, the salt and pepper and a squeeze of lemon juice.

Meet the Author: Susanna Morley-Wong

Food Technologist


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