Pea Blini with Parma Ham, Mint & Melon Salsa

Makes 36-40 Canapés

  • 150g peas, defrosted
  • 400g cold mashed potato
  • 1 large egg, beaten
  • 50g plain flour
  • 1-2 tbsp double cream
  • Sea salt and black pepper
  • Butter and rapeseed oil, for frying


  • 12 slices Parma ham
  • 1 x 250g tub mascarpone

Melon & Mint Salsa Ingredients

  • 200g ripe melon, peeled, seeded and cut into small pieces
  • 2tbsp mint leaves, finely chopped
  • Juice of 1 lime
  • Sea salt and black pepper


For the pea blinis; mix together the peas, potato, egg and flour until smooth. Season well and mix in the cream. Heat some oil with a little knob of butter, spoon heaped tablespoons of the mixture into the oil. Cook over a medium heat until golden brown, then turn and cook for a further minute on the other side until the blinis are cooked through and firm to the touch. Drain and leave to cool. Cook the remaining mixture.

Lay the blinis on a tray and top with small pieces of Parma ham, top with a little mascarpone, melon and mint salsa.

The make the salsa; mix the melon flesh with the chopped mint leaves, stir in the lime juice and season.


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