Vodka-cured herring with dill blinis

  • serves 4
  • A little effort

Blinis with herrings cured in vodka and soured cream make the best canapé or starter for a dinner party. Making the blinis is easy and the cured herrings are quick and easy to do, then leave to marinate until you need them.



  • herring fillets 4, cut into thick strips
  • rock salt 2 tbsp
  • fennel seeds 1 tsp
  • caster sugar 2 tbsp
  • vodka 4 tbsp
  • soured cream to serve
  • dill small sprigs to serve


  • strong flour 80g
  • easy-blend yeast ½ tsp
  • soured cream 75g
  • milk 90 ml
  • egg 1, separated
  • butter 1 tbsp, plus more for frying
  • dill finely chopped to make 1 tbsp


  • Step 1

    Put the herring fillets in a dish skin-side down and sprinkle on the salt. Leave for 30 minutes then rinse off the salt, slice the herring into strips and put them back in the dish. Crush the fennel lightly and add it to the dish with the sugar and vodka. Toss everything together and leave it to marinade in the fridge while you make the blinis.

  • Step 2

    To make the blinis, stir the flour and yeast together and then add the soured cream, milk and egg yolk. Cover and leave for 1 hour until the mixture is thick and bubbly. Whisk the egg white and fold it into the blini mix along with the butter and dill.

  • Step 3

    Brush a hot frying pan with butter and spoon 3 lots of 2 tbsp of batter into the pan. Cook for 30 seconds or until the bases brown and then flip them over, cook for another 30 seconds. Repeat with the remaining batter. Serve the blinis with the herring, extra sprigs of dill and soured cream.

Nutritional Information

  • Kcals 424
  • Fat 22.4g
  • Carbs 24g
  • Fibre 0.5g
  • Protein 20.9g
  • Salt 1.2g