Prep: 10 mins

Cook: 15 mins

Yields: 12 servings

Smoked salmon blinis (or mini pancakes) are a perfect canape or appetizer for the holidays or any special occasion. SIBO friendly and 100% gluten-free.

Smoked Salmon Blinis Recipe 786x1048


  • 4 eggs (ideally free-range)
  • 1/4 cup almond meal
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tbs ghee or coconut oil
  • 1 avocado
  • 1/2 lemon, juiced
  • 7 oz smoked salmon (no nitrates or sugar added)
  • Micro herbs to garnish


Main Dish

  • Break the eggs into a large bowl. Beat until combined. Mix in the almond meal, coconut flour, baking soda and baking powder until well combined. If the mixture is too dry, add in a small amount of water.
  • Heat a large skillet over medium heat. Melt one tablespoon of ghee or coconut oil in the pan.
  • Place a teaspoon of mixture into the pan. Flatten slightly with the back of the spoon. Repeat until the pan contains several blinis. Cook for 2 minutes on one side, flip and cook for 2 minutes on the other side, or until cooked through.
  • Remove and set aside. Repeat until all of the mixture has been cooked.
  • Scoop the avocado flesh into a bowl. Add the lemon juice and salt and pepper to taste. Mash until smooth.

To Serve

  • To make the blini, place a small scoop of avocado on the blini and top with smoked salmon and micro herbs. These are a perfect appetizer and are best served immediately.

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4 thoughts on “Smoked salmon blinis”

    1. Hopefully you can tolerate coconut flour, as that’s not a nut. You would need to use less of it than almond meal as it is more absorbent.

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