All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
What are blini? So glad you asked. These classics are thin Russian pancakes, similar to crepes, that can be made savory or sweet. Our version of these savory silver-dollar serving pieces are topped with smoked salmon and sour cream, served with a side of simple but amazing Persian cucumber-radish salad, and scrumptious scrambled eggs. It’s both low-cal and lovely.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Trim and slice radishes as thinly as possible. Trim and, using a peeler, shave long ribbons of cucumbers. Cut chives into ¼" lengths. Peel and halve shallot. Slice into thin strips like sticks (julienne).
Make the Blini Batter
Whisk together 2 Tbsp. egg, milk, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a medium mixing bowl. Reserve 2 Tbsp. flour to adjust consistency. Add remaining flour to egg-milk mixture and stir to combine. Mixture should be slightly thinner than pancake batter and should fall in a thin ribbon when whisk is lifted out of bowl. If batter seems too thin, whisk in reserved flour 1 tsp. at a time. If batter seems too thick, whisk in 1 tsp. water at a time.
Cook the Blinis
Heat a medium non-stick pan over medium heat. Add 1 tsp. olive oil, swirl around pan, and wipe out. Add 1 Tbsp. batter per blini, flipping onto second side after 1-2 minutes, or when blinis are slightly browned. Cook in batches until you've made 12 blinis. You will likely have extra batter. Reserve on a plate and keep warm. Wipe pan clean.
Make Cucumber-Radish Salad & Scramble Eggs
In a mixing bowl, whisk together vinegar, sugar, and a pinch of salt and pepper. Add radishes, shallot, and cucumber ribbons. Toss to coat. Return pan used to cook blinis to medium heat. Add ½ tsp. olive oil and remaining liquid eggs. Stir constantly until eggs are set, 2-3 minutes. Season with a pinch of salt and pepper. Remove to a plate and prepare to serve.
Plate the Dish
Serve six blinis on a plate and top with smoked salmon. Garnish with sour cream and chives. Serve alongside scrambled eggs and cucumber salad.
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