Mary Berry Seafood Blini Recipe

Mary Berry Seafood Blini is an elegant party appetizer popular for its nutty buckwheat base and luxurious seafood toppings. Ideally, the blini batter should be left to prove in a warm place until frothy and doubled in volume to ensure a light, airy texture.

Mary Berry Seafood Blini Ingredients

For the Blini Batter (Makes approx. 24)

• 125g (4 oz) plain flour
• 125g (4 oz) buckwheat flour (or wholemeal flour)
• ½ tsp salt
• ½ tsp fast-action dried yeast
• 450ml (¾ pint) warm milk
• 1 egg, separated
• Sunflower oil, for frying

To Serve

• 1 x 75g jar red lumpfish roe
• 1 x 75g jar black lumpfish roe
• 125g (4 oz) cooked peeled prawns
• 125ml (4 fl oz) crème fraîche
• Lemon segments, to garnish
• Fresh chives, snipped, to garnish

How To Make Mary Berry Seafood Blini

1. Mix the dry ingredients: In a large mixing bowl, combine the plain flour, buckwheat flour, salt, and dried yeast. Stir well to distribute the yeast evenly through the flour.
2. Make the batter: Gradually pour in the warm milk, whisking constantly to prevent lumps, until you have a smooth, thick batter.
3. Prove the batter: Cover the bowl with a clean tea towel or cling film. Leave it in a warm place for about 40 minutes. The mixture should become frothy on top and double in volume as the yeast activates.
4. Finish the batter: Once risen, beat the egg yolk into the frothy mixture. In a separate clean bowl, whisk the egg white until it forms stiff peaks (firm but not dry). Gently fold the egg white into the batter using a metal spoon to keep it airy.
5. Cook the blini: Heat a large non-stick frying pan or griddle over medium heat. Brush lightly with sunflower oil. Spoon about 2 tablespoons of batter into the pan for each blini (cook 3–4 at a time, leaving space).
6. Flip and finish: Cook for 2–3 minutes until bubbles appear on the surface and burst. Flip the blini over carefully with a palette knife. Cook for a further 2–3 minutes until golden brown on the other side. Transfer cooked blini to a plate and cover with a tea towel to keep warm and soft while you cook the rest.
7. Assemble: Arrange the warm blini on serving plates. Top each one with a dollop of crème fraîche. Add a spoonful of either red or black lumpfish roe, or a couple of prawns.
8. Garnish: Decorate with small lemon segments and a sprinkle of snipped chives. Serve immediately.

Recipe Tips

• Buckwheat flavor: Buckwheat flour gives the blini their traditional nutty flavor and greyish hue. If you can’t find it, wholemeal flour works as a substitute but the flavor profile will be more like a standard pancake.
• Warm milk: Ensure the milk is hand-hot (tepid), not boiling. If it’s too hot, it will kill the yeast and the batter won’t rise.
• Folding egg whites: The egg whites provide the final lift. Fold them in gently right before cooking. If you beat them in too hard, the blini will be heavy.
• Make ahead: You can cook the blini in advance, cool them, and freeze them. Reheat in a warm oven for 5 minutes before topping and serving.

What To Serve With Mary Berry Seafood Blini

These are classic cocktail party fare.

• Champagne: The bubbles cleanse the palate after the salty roe.
• Smoked Salmon: An alternative topping to prawns.
• Vodka: Ice-cold vodka is the traditional Russian pairing.
• Sour Cream: A tangy alternative to crème fraîche.

How To Store Mary Berry Seafood Blini

• Refrigerate: Store cooked (untopped) blini in an airtight container for up to 2 days. Reheat before serving.
• Freeze: Interleave cooked blini with greaseproof paper and freeze in a bag for up to 1 month.
• Toppings: Seafood toppings must be fresh and consumed immediately.

Mary Berry Seafood Blini Nutrition Facts

• Calories: 300kcal (approx)
• Protein: 12g
• Carbohydrates: 30g
• Fat: 14g
• Saturates: 6g
• Sugar: 3g
• Salt: 1.2g

Nutrition information is estimated per serving (based on 3-4 blini per person).

FAQs

Try More Recipes:

• Mary Berry Jumbo Prawns with Aïoli Recipe
• Mary Berry Sardines with Coriander Recipe
• Mary Berry Moules Marinière Recipe