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Happy Paddy’s Day: Scent Leaf Blinis with Flaked Fish

by on March 17, 2015

I had a good plan to pair this with a Guinness – Palm wine concoction but I spread shards of glass and malted black liquid on some cream tiles this evening instead.

A bag delicately held, mindlessly dropped and dreams and thoughts are dashed.

Oh well, one less thing to make 🙁 and on to these green beauties.

I’m sure St Patrick would approve of these fragrant, coconutty ‘cakes, green in his tribute. And if he doesn’t, well too bad. My son, D ate a plateful of them and some more, with chicken and syrup.


I had mine with baked snapper – soft, juicy and flaked. Perched on pickled red onions. Simple and delicious.

The recipe employs my wondrous scent leaf paste. Here the texture of the coconut shines. You taste the slight chewiness in the pancake batter.

I begin with the makings of a regular pancake – flour, eggs, milk. And then the ‘green’.


The transformation is not as beautiful as the initial shock of oily green but…


I want this to be very ‘savoury’, so I add 1/2 a teaspoon of salt.

I heat up a pan and fry little babies. Not quite poffertjes but delicious still.

Scent Leaf Blinis with Flaked Fish
An herby pancake mix with delightful texture from the skinned, processed coconut.

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Prep Time
10 min

Cook Time
10 min

Prep Time
10 min

Cook Time
10 min

1113 calories
145 g
322 g
24 g
75 g
7 g
884 g
1206 g
19 g
0 g
14 g

Nutrition Facts
Serving Size

Amount Per Serving
Calories 1113
Calories from Fat 211

% Daily Value *

Total Fat 24g

Saturated Fat 7g

Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 7g
Cholesterol 322mg

Sodium 1206mg

Total Carbohydrates 145g

Dietary Fiber 15g

Sugars 19g
Protein 75g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

  1. 1 cup white flour
  2. 1 egg
  3. 3/4 cup scent leaf dip
  4. 3/4 - 1 cup milk
  5. Pinch of salt
To serve
  1. Additional scent leaf paste
  2. Flaked fish
  3. Pickled onions
For the batter
  1. In a large bowl, combine the flour, egg and scent leaf dip and a pinch of salt
  2. With a whisk, stir as you drizzle in the milk. You should have a thick pouring cream consistency. You may not have to use all the milk
  3. Whisk to ensure there are no lumps and all the ingredients are well incorporated
  4. Set aside and leave to rest for 10 minutes
  1. When ready, heat up a pan (non-stick) and grease lightly with oil, using a brush. Put scant tablespoons of batter, being careful not to crowd the pan or you'll make 'bubblewrap'
  2. The edges will dry up and bubbles will pop through the pancakes when the underside is cooked - a minute or so
  3. Gently flip over and let bases brown - another 10 - 20 seconds
  4. Remove with a slotted spoon
  1. Lay out blinis on plate or platter
  2. Spoon some scent leaf paste on each one - you want a touch of flavour so not too much
  3. Top with a slice or two of pickled onions and finish with some flaked (white) fish
  4. Enjoy with a bottle of Guinness. If you dare.





Kitchen Butterfly http://www.kitchenbutterfly.com/

And topped with a bit of extra ‘sauce’, they’re yum. And this is where you would/ could stop if you were vegan.


 Otherwise continue on. The sky? Limitless 🙂


Happy St Patrick’s Day xxx