Smoked Salmon Blinis Recipe

If you love elegant yet easy bites that impress, then this Smoked Salmon Blinis Recipe is exactly what you need in your kitchen arsenal. I absolutely love how these fluffy little blinis paired with silky smoked salmon and tangy crème fraîche come together—it’s like a party on your palate every time! Stick around because I’m going to share some insider tips that make these taste far better than anything you’d order out, and trust me, your family and friends will go crazy for this.

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Ingredients You’ll Need

The ingredients here are straightforward but play a beautiful symphony once combined. The key to great blinis is a fluffy, light batter paired with quality smoked salmon and fresh garnishes that brighten the flavors. I always recommend shopping for the freshest smoked salmon you can find—it really makes a difference.

• All-purpose flour: This gives the blinis a tender structure without being too dense.
• Baking powder: Helps the blinis rise and stay light and fluffy.
• Salt: Just a pinch to balance flavors in the batter.
• Egg: Adds richness and helps bind the batter.
• Milk: I use whole milk for creaminess, but any milk works fine.
• Unsalted butter: Melted for the batter and also to cook the blinis in for that golden edge.
• Smoked salmon: Thinly sliced and silky—look for deli-quality or smoked-at-home for best results.
• Crème fraîche (or sour cream): I prefer crème fraîche for its slight tang and creaminess, but sour cream is a great alternative.
• Fresh dill: Finely chopped for that classic herbaceous note.
• Red onion: Finely chopped to add a bit of crunch and subtle sharpness.
• Capers: Drained to add little pops of briny flavor that balance the salmon.
• Lemon: Cut into wedges for serving—the fresh squeeze brings everything alive.
• Ground black pepper: Just a touch for a mild kick.

Variations

One of the best things about this smoked salmon blinis recipe is how effortlessly it bends to your preferences. I’ve experimented by swapping toppings or making it more decadent, and you can too—your guests will never know you put a personal spin on it!

• Vegetarian Twist: I once tried topping these with smoked beet slices instead of salmon and it was surprisingly delicious—even my carnivore friends loved it.
• Herb Alternatives: Sometimes I swap dill for fresh chives or tarragon for a slightly different herbal note that’s still fresh and lively.
• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour and be sure to check your baking powder is gluten-free—works great for gluten-sensitive friends.
• Spicy Kick: Add a tiny dab of horseradish or a sprinkle of smoked paprika on top to give things a little exciting heat.

How to Make Smoked Salmon Blinis Recipe

Step 1: Whisk Together the Batter

Start by combining the flour, baking powder, and salt in a bowl. I like to sift these together—helps avoid lumps and keeps the texture nice and light. Then add the beaten egg and milk gradually, whisking to a smooth, thin batter. Finally, stir in the melted butter just before cooking. The batter should be pourable but not too runny. A little tip: if it feels too thick, splash in a bit more milk to get the right consistency.

Step 2: Cook the Blinis to Golden Perfection

Heat your non-stick pan over medium heat and melt a small knob of butter. Drop spoonfuls of batter into the pan, making sure to leave enough space since they puff up a bit. Cook each side for 1-2 minutes until you see beautiful golden spots and the edges start to firm up. Don’t rush flipping — when you see bubbles form on the surface and they look set, it’s time to turn. Keep the cooked blinis warm on a plate covered with a tea towel as you go; this keeps them soft and ready for dressing.

Step 3: Mix the Crème Fraîche and Fresh Dill

While the blinis cook, combine the crème fraîche with half of your chopped dill. This herby creaminess is what ties the smoky salmon and tender blinis together—trust me, don’t skip it! If you like, add a squeeze of lemon juice here for an extra bright kick.

Step 4: Assemble Your Smoked Salmon Blinis

Spread a dollop of the dill crème fraîche onto each blini, then lay a slice of smoked salmon over the top. Garnish with the remaining dill, a sprinkle of red onion, a few capers, and finish with a pinch of freshly ground black pepper. Arrange everything on a platter with lemon wedges for guests to squeeze just before eating—this little touch makes all the difference in flavor.

How to Serve Smoked Salmon Blinis Recipe

Garnishes

I always top mine with a bit of extra dill and a few capers because I love that briny boost. Thinly sliced red onions add a zingy crunch that cuts through the richness, and a fresh wedge of lemon is non-negotiable—nothing beats that bright citrus finish on smoked salmon.

Side Dishes

These blinis shine on their own or alongside a crisp green salad dressed with lemon vinaigrette. Sometimes I pair them with a simple cucumber salad or fresh fruit platter for balance. If it’s brunch, a light scrambled egg and smoked salmon platter complements the blinis beautifully.

Creative Ways to Present

For special occasions, I like to present these on wooden boards or tiered trays for a classy, elevated look. You can also pipe the crème fraîche with a little star nozzle onto the blinis for an extra elegant touch. Mini edible flowers sprinkled on top add a gorgeous pop of color that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover blinis separate from the toppings—store them in an airtight container in the fridge layered with parchment paper. The smoked salmon and crème fraîche I keep in a separate container to maintain freshness. They’ll stay good for up to 2 days, but I recommend enjoying them sooner if you can since fresh is always best.

Freezing

If I’m making a big batch, I sometimes freeze the blinis alone—just flash-freeze them on a baking sheet, then transfer to a freezer bag. When you want them, just defrost and reheat gently in a pan or oven. Avoid freezing smoked salmon or crème fraîche together as textures won’t survive the thaw well.

Reheating

Reheat blinis in a low oven or on a skillet over medium-low heat to keep them soft but warm. Avoid microwaving if possible since that can make them chewy. Once heated, add fresh toppings and serve immediately for best flavor and texture.

FAQs

Final Thoughts

When I first tried this smoked salmon blinis recipe, it became an instant favorite—not just because they taste incredible but because they’re surprisingly simple to pull off in your own kitchen. Whether you’re celebrating a special occasion or just want to treat yourself to something fancy, these blinis deliver on flavor and wow factor every time. So, go ahead and give them a try; I bet they’ll become one of those recipes you come back to again and again.

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