Blinis With Smoked Salmon a Simple Recipe

Craving an elegant appetizer that's surprisingly easy to create? Our blinis with smoked salmon recipe is the answer!

Get ready to whip up these delectable bite-sized treats that are guaranteed to impress your guests (or just yourself!) with minimal effort.

Making the Blini Batter

Let's dive right into the heart of it—making the blini batter is where the magic truly begins! First, I warm a small bowl; I run it under warm water and wipe it dry—yeast needs a cozy start. Now, I mix 3 tablespoons of warm water, ½ teaspoon of dry yeast, and ¼ teaspoon of sugar. I cover it with cling wrap, letting it sit warm for 10 minutes, until it gets foamy.

In another bowl, I mix ⅓ cup of plain flour, ⅓ cup of buckwheat flour—this gives it that nutty flavor—⅛ teaspoon of salt, plus the leftover sugar. I then add ⅓ cup of warm, full-fat milk, 2 tablespoons of melted (and cooled!) butter, a lightly beaten room-temperature egg, and all the yeasty goodness. I stir it until everything's just combined. These blinis are savory like cheese garlic muffins, though we leave out the garlic.

Finally, I cover the batter with cling wrap and set it in a larger bowl with warm water to make a warm, cozy environment. Now I let it rise for 1½–2 hours—until it doubles and gets bubbly. Don't peek too much!

Cooking the Blinis

With the batter nicely risen, it's time to get these little guys cooked up! I stir the batter and then transfer it to a piping bag, snipping off a small hole at the end – about 6 mm or 1/4".

Now, grab a large non-stick pan and place it over medium-high heat. Once it's hot, I remove it from the stove, spray it lightly with oil – safety first, folks! – and return it to the heat. You might want to add cheddar cheese to the batter like you would in a savory pancake.

Time to pipe! I aim for small rounds, about 2.5cm spread to 4cm. Cook each side: 45-60 seconds for the first, until golden spots appear, and 30 seconds for the other. Basically, they're miniature pancakes, right?

After flipping and pulling them off, I transfer them to a cooling rack. I wipe the pan, spray with oil again, and heat it before repeating. A little tedious, I know, but hey — perfection takes patience!

Assembling the Blinis

Once your blini have cooled off, you can start assembling them. Making the dill crème fraîche is super easy—just mix the ingredients until it's smooth. Then, pop it in the fridge until you need it.

Now, grab your smoked salmon and cut it into pieces about 4 x 5 cm, that's roughly 1.5 x 2 inches. I think even I could follow this straightforward instruction!

Time to assemble! Spread about ¾ teaspoon of dill crème fraîche on each blini because no one likes a dry blini. Coil the salmon on top and garnish with dill. Transfer these tiny masterpieces to a platter.

For extra pizzazz, use lemon wedges and more dill to decorate the platter. Serve these delectable bites with a glass of bubbly—cheers!