These vibrant green gluten-free spinach blini are a show-stopping appetizer that combines the earthy sweetness of coconut milk with the delicate saltiness of smoked trout. Perfectly dairy-free and gluten-free, they offer a luxurious bite without compromising on texture or taste. Whether you are hosting a brunch or a cocktail party, these blini bring a touch of elegance to any table. Use a high-quality immersion blender to achieve the silkiest spinach purée — see our guide to the best non-toxic immersion blender for toxin-free blending.
About the Dish
Blini are thin Russian pancakes traditionally served with sour cream and caviar. This modern interpretation swaps wheat flour for oat flour and cornstarch, making them entirely gluten-free, while coconut milk replaces dairy for a lactose-free version. The vivid green colour comes from fresh spinach, and the filling of smoked trout and cream cheese offers a rich, savoury contrast. For the smoothest batter, consider using a best planetary mixer to ensure every ingredient is perfectly incorporated. These blini are also an excellent way to use up leftover spinach and impress guests with minimal effort.
Ingredients
- 200 ml coconut milk
- 100 g fresh spinach
- 3 large eggs
- 60 g oat flour
- 20 g cornstarch
- Pinch of salt
- 20 ml olive oil
- Refined vegetable oil for frying
- 200 g fatty lightly salted trout
- 120 g cream cheese
- 2 sprigs fresh dill
When selecting your oat flour, look for certified gluten-free brands. For a foolproof mixing bowl, check out the best glass food processor bowl options that double as a mixing vessel.
Step-by-Step Instructions
Prepare the Spinach Purée
Wash the spinach thoroughly and pat it completely dry. Transfer to a blender or immersion beaker. Pour in the coconut milk and blend until you achieve a beautiful, vibrant green liquid. An immersion blender works wonderfully for this, giving you direct control over the consistency.
Make the Batter
In a separate bowl, beat the eggs with a pinch of salt until frothy. Add the spinach-coconut milk mixture and whisk together. Sift the oat flour and cornstarch into a bowl, then gradually add to the egg mixture, mixing thoroughly — this is where a planetary mixer with a whisk attachment can save time. Stir in the olive oil. Finally, add a splash of mineral water (sparkling or still) to lighten the batter. If it feels too thick, thin with a little more water.
Cook the Blini
Heat a non-stick pan with a thick bottom over medium heat. Lightly grease with refined vegetable oil using an oil sprayer for even coating. Pour a small ladleful of batter, tilting the pan to spread thinly. Cook until the edges lift and the underside is golden, then flip and cook for another minute. Stack cooked blini on a plate. For an alternative cooking method, try a non-toxic air fryer — preheat to 180°C and cook each blini for about 3 minutes per side, though the texture will be slightly different.
Assemble the Appetizers
Slice the smoked trout into thin, even strips. Finely chop the dill. Spread each blini with a generous layer of cream cheese, arrange a few trout slices on top, and sprinkle with dill. Roll the blini into tight cylinders or fold into triangles. Serve immediately or refrigerate for up to 24 hours. Pair with a crisp glass of something from our best sweet wine with high alcohol content recommendations for an elevated experience.
Tips for Perfect Blini
- Ensure spinach is bone-dry before blending to avoid watery batter.
- Let the batter rest for 10 minutes after adding mineral water — this relaxes the oat flour for a more tender crumb.
- Use a heavy-bottomed non-stick pan for even heat distribution.
- Adjust salt carefully since smoked trout and cream cheese are already salty.
- For a dairy-free version, use plant-based cream cheese. Check out our best glass food processor bowl for making your own nut-based cheese.
Variations
Swap the smoked trout for gravlax or smoked salmon. Replace dill with chives or tarragon for a different herbaceous note. For a vegetarian option, omit the fish and pile on sautéed mushrooms and caramelized onions. To make the blini extra crisp, add a tablespoon of chickpea flour to the dry mix. If you're feeling adventurous, try baking the blini in a commercial countertop convection oven at 200°C for about 10 minutes — perfect for feeding a crowd. For a gluten-free dessert variation, sweeten the batter with a bit of honey and serve with berries and cream — you might also enjoy our pa de pessic Catalan sponge recipe for another light, flourless option.
FAQ
Can I make these blini ahead of time?
Yes, cook the blini up to two days in advance and store them in an airtight container in the refrigerator. Assemble just before serving to keep the blini from becoming soggy. If you need to store them longer, freeze between layers of parchment paper for up to a month. A large 48-inch built-in refrigerator can accommodate full sheet pans of prepped ingredients.
What is the best substitute for coconut milk?
Full-fat canned coconut milk works best, but you can use almond or cashew milk in a pinch — though the colour will be less vibrant. For a richer texture, blend in a tablespoon of raw cashews. Discover other plant-based milks in our best organic vodka guide? Not directly, but think of it as a cocktail pairing: blini are often served with vodka. Choose a clean, organic variety for a classic Russian accompaniment.
How do I make the blini egg-free?
Replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or a commercial egg replacer. The texture will be slightly denser. You can also try a microwave pressure cooker to steam the batter into a firm cake, then slice into pancakes — an unconventional but workable method.
Can I use frozen spinach?
Yes, but thaw it completely and squeeze out every drop of water with a paper towel or in a salad spinner. Frozen spinach often yields a more intense colour. For juicing spinach, a wheatgrass juicer can extract the liquid without the pulp if you prefer a very fine purée.
What should I serve with these blini?
They pair beautifully with a light salad of arugula and lemon vinaigrette. For a full spread, add pickled vegetables and a bowl of sour cream. To drink, try a clean vodka on the rocks — see our selection of best organic vodka. For a non-alcoholic option, a sparkling water with a twist of lime cuts through the richness. After the meal, an espresso from a best espresso machine under 2000 makes a perfect finish.
These gluten-free spinach blini are a testament to how dietary restrictions need not compromise flavour. With their stunning emerald hue and luxurious filling, they are sure to become a staple in your entertaining repertoire. For more inspiration, explore our collection of Catalan sponge cake recipes and best chocolate covered raisins for an indulgent dessert pairing. Happy cooking!
