Smoked Salmon Blinis

5 from 1 vote

Smoked Salmon Blinis

This Smoked Salmon Blinis recipe is wonderfully easy to make, especially since there's no yeast involved. With just a few simple ingredients and a straightforward method, you can whip up these elegant, bite-sized treats in no time. The blinis turn out perfectly fluffy and golden every time, thanks to the magic of baking powder. Topped with smooth smoked salmon and a touch of crème fraîche, they're an effortless yet impressive dish that's perfect for any get-together or special occasion.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer, Brunch

Cuisine: American, Russian

Keyword: blinis recipe, smoked salmon blinis

Servings:

Calories: 67kcal

Author: Joanna Cismaru

Equipment

Ingredients

For Blinis

1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 large egg beaten
¾ cup milk
2 tablespoons unsalted butter melted

Toppings

8 ounces smoked salmon thinly sliced
1 cup crème fraîche or sour cream
2 tablespoons fresh dill finely chopped
1 small red onion finely chopped
1 tablespoons capers drained
1 lemon cut into wedges
ground black pepper to taste

US Customary - Metric

Instructions

In a mixing bowl, whisk together the flour, baking powder, and salt. Gradually add in the beaten egg and milk, whisking continuously until you have a smooth batter. Stir in the melted butter.
Heat a non-stick frying pan over medium heat and add a small knob of butter. Once melted, drop tablespoons of the batter into the pan, ensuring you don't overcrowd. Cook for about 1-2 minutes on each side or until the blinis are golden brown. Remove and set on a plate covered with a kitchen towel to keep warm. Repeat with the remaining batter.
In a small bowl, combine the crème fraîche with half of the chopped dill.
Spread a small amount of the crème fraîche mixture onto each blini. Place a slice of smoked salmon on top. Garnish with the remaining dill, chopped red onion, and a few capers. Add a twist of black pepper on top.
Arrange the blinis on a serving platter with lemon wedges on the side. Encourage guests to give a light squeeze of lemon juice over their blini for an extra zing.

Notes

Batter Consistency: If the batter seems too thick, feel free to add a little more milk to reach a pourable consistency. It should be thicker than a pancake batter but still easy to spoon onto the pan.
Non-Stick Pan: Use a good non-stick pan to cook the blinis. This will help them flip easily and prevent sticking, ensuring perfect golden-brown blinis every time.
Serving Size: This recipe is perfect for appetizers or small gatherings. Each blini is bite-sized, making them easy to eat in one or two bites.
Variations: Feel free to experiment with different toppings. Apart from smoked salmon, these blinis pair well with cream cheese and smoked trout or a vegetarian option like sliced avocado and sun-dried tomatoes.
Make-Ahead Tip: Blinis can be cooked ahead and stored in the refrigerator. Just reheat them in the oven for a few minutes before serving to bring back their warmth and freshness.
Freezing Instructions: Blinis freeze well. Lay them flat on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Thaw and reheat in the oven when ready to use.

Nutrition