Pink Blinis with Salmon, Lemon Yogurt, Apple & Fennel, by Julia

To welcome in the winter season, we asked food stylist & photographer Julia Maksymczuk for a refreshing recipe that will be sure to add some vibrance to the colder months.


Ingredients (for 4 people)

For the blinis:
• 150g Greek yogurt
• 50ml of milk
• 1 egg
• 100g of flour
• 1 packet of dry yeast
• 150g cooked beets, pureed

For the red onion pickles:
Can be prepared a few days in advance, at least the day before
• 2 small red onions
• 50ml rice vinegar
• 50ml cider vinegar
• 100ml water
• 20g brown sugar
• A few peppercorns

For garnish:
• 150g Greek yogurt
• 1 lemon
• Fresh herbs such as dill, coriander
• Salt/pepper/olive oil

• 2 slices of smoked salmon
• 1 small green apple
• 1/2 fennel

For decoration:
• Black sesame or dukkah
• Lemon zest for the finishing touch



1. For the red onion pickles, peel the onions and slice thinly or in 2, then cut each half in 2 and each quarter in 2 again, depending on the shape you prefer. Place in a small, clean jar. In a saucepan, bring the vinegar, water, brown sugar and peppercorns to the boil. Cover the onions with the mixture, close the jar and chill overnight.

2. For the blinis, mix all the ingredients together in a blender and leave to rest for an hour in the refrigerator.

3. Mix the yogurt with lemon zest, a teaspoon of juice, the chopped fresh herbs and season with salt, pepper and a dash of olive oil.

4. Thinly slice the fennel with a mandolin and cut thin green apple sticks. In a salad bowl, combine the fennel and apple, sprinkle with a tablespoon of lemon and 2 tbsp of oil. Add salt and pepper to taste.

5. Cook the blinis over medium heat, pouring small ladles of batter onto an oiled pan, forming circles of approximately 8cm in diameter. Turn when the dough makes small holes. Continue cooking for 1-2 min.

6. Place one blini per plate (can be served warm or cold), a tablespoon of lemon yogurt, a little apple-fennel mixture, salmon and decorate with pickled onions, sesame seeds (or dukkah), a little dill and lemon zest.



Julia Maksymczuk is a Food stylist & Photographer. Since 2009, she has been sharing recipes and culinary recommendations on her blog and Instagram.