Blini topped with smoked salmon, dill, and crème fraîche, served on a plate

Blini with Smoked Salmon

ByCasey Monroe

Why Make This Recipe

Blini with smoked salmon is a delightful dish that showcases a perfect blend of textures and flavors. These small, fluffy pancakes are easy to make and serve as a popular appetizer or brunch item. The combination of creamy cheese, fresh dill, and rich smoked salmon creates a savory treat that is both elegant and simple. Whether for a special occasion or a cozy get-together, this recipe is sure to impress your guests!

How to Make Blini with Smoked Salmon

Ingredients

  • 3 tbsp warm water
  • 1/2 tsp dry yeast (Note 1 re: instant yeast)
  • 3/4 tsp white sugar
  • 1/3 cup plain flour (all-purpose flour)
  • 1/3 cup buckwheat flour (Note 2)
  • 1/8 tsp cooking/kosher salt
  • 1/3 cup milk (full-fat, warm)
  • 30g / 2 tbsp unsalted butter (melted and cooled)
  • 1 large egg (at room temperature, lightly beaten) (Note 3)
  • Canola spray (for cooking)
  • 125 g / 4 oz cream cheese (softened)
  • 3/4 cup crème fraîche (or sour cream) (Note 4)
  • 2 tsp fresh dill (finely chopped; can substitute with chives or parsley)
  • 1 tsp lemon juice (or apple cider vinegar)
  • 1/4 tsp cooking/kosher salt
  • 1 pinch white pepper (can substitute black pepper)
  • 300 g / 10 oz smoked salmon (or trout) slices (Note 5)
  • Extra fresh dill (for garnish)

Directions

Blini batter:

  1. In a small bowl, mix warm water and dry yeast. Let it sit for about 5 minutes until it becomes frothy.
  2. In a larger bowl, combine white sugar, plain flour, buckwheat flour, and salt.
  3. Pour in the warm milk and melted butter, then add the yeast mixture.
  4. Mix in the beaten egg until the batter is smooth. Let it rest for about 30 minutes.

Cook blini:

  1. Heat a non-stick skillet over medium heat and lightly spray with canola spray.
  2. Pour small amounts of batter into the skillet to form pancakes. Each pancake should be about 3 inches wide.
  3. Cook for about 2-3 minutes on one side until bubbles form, then flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.

Assembling blini:

  1. In a small bowl, mix the cream cheese, crème fraîche, chopped dill, lemon juice, salt, and white pepper until smooth.
  2. Spread the cream cheese mixture on each blini, add slices of smoked salmon, and garnish with extra dill.

How to Serve Blini with Smoked Salmon

Serve the blini warm or at room temperature. You can stack them on a platter and serve with extra crème fraîche and lemon wedges on the side for a nice touch. This dish is perfect for gatherings, brunches, or as a tasty appetizer.

How to Store Blini with Smoked Salmon

Store any leftover blini in an airtight container in the fridge for up to 3 days. Keep the smoked salmon and toppings separate to maintain freshness. When ready to eat, reheat the blini in a pan on low heat for a few minutes.

Tips to Make Blini with Smoked Salmon

  • Ensure the yeast is fresh to make the blini fluffy.
  • Mix the batter gently to avoid over-mixing.
  • Keep the heat moderate so the blini cook evenly without burning.
  • Feel free to add your favorite herbs or spices to the cream cheese mixture for extra flavor.

Variation

You can experiment with different toppings for the blini, such as cucumber slices, capers, or sliced avocado. For a vegetarian option, try using roasted vegetables or mushrooms instead of smoked salmon.

FAQs

1. Can I make the blini ahead of time?
Yes, you can make the blini ahead and store them in the fridge for a few days. Just reheat before serving.

2. What can I substitute for buckwheat flour?
You can use all-purpose flour as a substitute, but the flavor and texture may differ slightly.

3. Can I use smoked trout instead of salmon?
Absolutely! Smoked trout is a delicious alternative and pairs well with the other flavors in the dish.