Description
This Smoked Salmon Blinis recipe features delicate, fluffy mini pancakes topped with rich smoked salmon, tangy crème fraîche, and fresh dill. Perfect as an elegant appetizer or party snack, these bite-sized blinis combine creamy, smoky, and zesty flavors for a delightful taste experience.
Ingredients
Scale
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 tablespoon capers (drained)
- 1 lemon (cut into wedges)
- ground black pepper (to taste)
Instructions
- Prepare the batter: 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 to combine fully.
- Cook the blinis: 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, making sure not to overcrowd. Cook each blini for about 1-2 minutes on each side or until golden brown and cooked through. Remove from the pan and set on a plate covered with a kitchen towel to keep warm. Repeat with the remaining batter.
- Prepare the crème fraîche mixture: In a small bowl, combine the crème fraîche with half of the chopped dill, mixing well to infuse flavor.
- Assemble the blinis: Spread a small amount of the crème fraîche and dill mixture onto each blini. Top with a slice of smoked salmon. Garnish with the remaining dill, finely chopped red onion, and a few capers. Finish with a light twist of ground black pepper over each one.
- Serve: Arrange the finished blinis on a serving platter alongside lemon wedges. Encourage guests to squeeze fresh lemon juice over their blinis for an extra burst of brightness and flavor.
Notes
- For a dairy-free option, substitute crème fraîche with a non-dairy yogurt or sour cream alternative.
- Make the blini batter ahead and refrigerate for up to 1 hour before cooking to allow the batter to rest and yield fluffier pancakes.
- Use fresh dill and good-quality smoked salmon to elevate the flavors.
- If preferred, swap red onion for finely chopped chives or shallots for a milder taste.
- Blinis are best served fresh but can be kept warm in a low oven (around 200°F/90°C) for up to 20 minutes before assembling.
Nutrition
- Serving Size: 3 blinis with toppings
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 70mg
