Some culinary experiences simply transport you to another world, don’t you think? The moment I took my first bite of freshly made blinis with smoked salmon, I was swept away by a wave of culinary delight. The light, fluffy texture of the blini paired with the rich, smoky flavor of the salmon is a match made in heaven. It’s as if each bite whispers tales of cozy gatherings and festive brunches, making them perfect for any occasion.
Whether you’re looking to impress guests at your next gathering or just want to elevate a quiet dinner at home, these blinis are your ticket to gourmet bliss, and surprisingly, they’re easier to make than you might think! With a delightful balance of savory cream cheese, aromatic dill, and that luxurious touch of smoked salmon, these little bites are not only a feast for the palate but also a feast for the eyes. So, let’s roll up our sleeves and dive into this delectable creation that will make your taste buds sing!
Why are Blinis with Smoked Salmon a Must-Try?
Versatile and Customizable: You can easily adapt these blinis to fit any flavor profile, whether you want to add a twist with different toppings or flavors.
Perfect for Entertaining: impress your guests with this elegant dish that’s perfect for brunch, parties, or cozy get-togethers.
Light and Flavorful: The airy texture of the blini beautifully complements the rich, smoky taste of the salmon, creating a delightful balance.
Quick to Prepare: Although they require a little time to rise, the cooking process is fast, meaning you’ll be serving up delicious bites in no time!
Healthful Ingredients: Packed with wholesome ingredients, these blinis are a gourmet yet nutritious addition to any meal.
Get ready to elevate your culinary game with this delightful recipe and indulge in flavors that will leave everyone craving more!
Blinis with Smoked Salmon Ingredients
For the Blinis
• Warm water – 3 tbsp helps to activate the yeast for a fluffy texture.
• Dry yeast – 1/2 tsp is essential for that lovely rise in your blinis.
• White sugar – 3/4 tsp balances the flavors and aids in browning.
• Plain flour – 1/3 cup provides a soft base; consider whole wheat for a nutty twist!
• Buckwheat flour – 1/3 cup adds a distinct flavor perfect for pairing with smoked salmon.
• Cooking/kosher salt – 1/8 tsp enhances the overall taste.
• Full-fat milk – 1/3 cup, warm, gives richness and moisture to the batter.
• Unsalted butter – 30 g, melted and cooled, adds a lovely depth of flavor.
• Large egg – 1, at room temperature for better blending.
• Canola spray – for cooking helps prevent sticking and browning.
For the Topping
• Cream cheese – 125 g, softened, serves as a creamy, flavorful spread.
• Crème fraîche – 3/4 cup (or sour cream) adds a tangy richness that complements the salmon.
• Fresh dill – 2 tsp, finely chopped brings a refreshing herby note to the dish.
• Lemon juice or apple cider vinegar – 1 tsp brightens flavors and adds zing.
• Cooking/kosher salt – 1/4 tsp ensures the topping is well-seasoned.
• White pepper – 1 pinch subtly spices up the mix without overpowering it.
• Smoked salmon slices – 300 g are the star of the dish; choose high-quality for the best flavor.
• Extra fresh dill – for garnish makes your dish visually appealing and aromatic.
Get ready to whip up some delightful blinis with smoked salmon that will charm your guests and tantalize their taste buds!
How to Make Blinis with Smoked Salmon
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Activate yeast: Warm a small bowl under warm water and dry it. Mix warm water, yeast, and 1/4 tsp of sugar until nearly dissolved. Cover with cling wrap and let it rest in a warm spot for about 10 minutes until foamy.
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Combine dry ingredients: In a medium bowl, mix plain flour, buckwheat flour, salt, and the remaining sugar with a wooden spoon until well blended.
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Mix the batter: Stir in the warm milk, melted butter, beaten egg, and foamy yeast mixture. Combine until the batter is smooth and fully integrated.
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Let it rise: Cover the batter with cling wrap and place it in a larger bowl filled with warm water. Allow it to rise in a warm area for 1 1/2 to 2 hours until it doubles and forms bubbles on top.
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Prepare for piping: Give the batter a gentle stir. Transfer it to a piping bag fitted with a round tip, ready for cooking.
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Heat the pan: Preheat a non-stick pan over medium-high heat. Once hot, remove from heat, lightly spray with canola oil, and return to the stove.
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Cook the blinis: Pipe small rounds (2.5 cm) that expand to about 4 cm. Cook for 45 seconds to 1 minute until golden spots appear; flip and cook for another 30 seconds.
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Cool and repeat: Move cooked blinis to a cooling rack. Wipe the pan with a paper towel, spray with oil, and continue cooking the remaining batter.
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Prepare the topping: Mix cream cheese, crème fraîche, dill, lemon juice, salt, and white pepper until smooth. Chill until ready to use.
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Slice the salmon: Cut the smoked salmon into 4 x 5 cm pieces, ready for assembly.
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Assemble and serve: Spread 3/4 teaspoon of dill crème fraîche on each blini, top with coiled salmon, and garnish with extra dill. Arrange on a platter for serving.
Optional: Drizzle with a little lemon juice for an extra zing.
Exact quantities are listed in the recipe card below.
What to Serve with Blinis with Smoked Salmon?
Elevate your dining experience by pairing these divine bites with complementary sides and drinks that will tantalize every palate.
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Crispy Potato Latkes: These fried potato pancakes add a delightful crunch, providing that much-loved contrast to the soft blinis.
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Chilled Cucumber Salad: A refreshing mix of cucumbers dressed in vinaigrette brightens your plate, balancing the richness of the smoked salmon beautifully.
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Sparkling White Wine: The effervescence of a crisp, dry sparkling wine heightens the flavors and adds an elegant touch to your brunch or gathering.
Indulge in the combination of textures and tastes.
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Herbed Creamy Dip: A creamy dip infused with fresh herbs makes a luscious accompaniment, inviting everyone to explore the flavors on their blinis.
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Lemon-infused Quinoa Salad: Packed with radiance, this salad introduces a zesty flavor profile while keeping the meal light and refreshing.
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Baked Brie with Honey: Warm, gooey brie drizzled with honey provides a sweet contrast that beautifully harmonizes with your savory bites.
Your guests will delight in the culinary journey!
How to Store and Freeze Blinis with Smoked Salmon
Room Temperature:: Serve your blinis fresh for the best texture; they can sit at room temperature for up to 1 hour before serving.
Fridge:: Store leftover blinis in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat for the best results.
Freezer:: Freeze blinis individually on a baking sheet before transferring to a freezer bag. They can be stored for up to 2 months and reheated directly from frozen.
Reheating:: Reheat frozen blinis in a hot skillet for 1-2 minutes on each side for optimal fluffiness, then top with smoked salmon and crème fraîche just before serving.
Make Ahead Options
These blinis with smoked salmon are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance; simply follow the initial steps and let the batter rise, then cover and refrigerate. The crème fraîche mixture can be made ahead as well, while keeping it airtight in the fridge for up to 3 days. When you’re ready to impress your guests, simply reheat the blinis in a warm pan, spread the chilled dill crème fraîche, and top with fresh smoked salmon. This preparation not only saves time but also ensures you enjoy the same delicious flavors with minimal effort, all while maintaining that delightful texture!
Expert Tips for Blinis with Smoked Salmon
Perfect Temperature:: Ensure your milk and water are warm, not hot; this helps the yeast activate properly for fluffy blinis.
Don’t Overmix:: Mix the batter until just combined; overmixing can lead to tough blinis. A gentle stir is key!
Keep Them Warm:: As you cook, keep the finished blinis in a warm oven to maintain their fluffy texture while finishing the batch.
Quality Ingredients:: Use high-quality smoked salmon for the best flavor experience in your blinis with smoked salmon. It makes a world of difference!
Serve Fresh:: Blinis are best served right after cooking. For gatherings, prepare the batter ahead and cook just before guests arrive for optimal freshness.
Experiment with Toppings:: Don’t be afraid to play with other toppings like capers or pickled onions for a delightful twist on this classic dish!
Blinis with Smoked Salmon Variations
Feel free to let your culinary creativity shine as you explore these delightful twists on classic blinis!
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Gluten-Free: Substitute both types of flour with a gluten-free blend to make these delicious bites accessible to everyone. Your guests will appreciate the thoughtful swap, and they’ll still taste amazing!
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Herbed Blinis: Enhance the batter with finely chopped fresh herbs like chives or parsley for an aromatic twist. The added flavor will elevate your dish to new heights of savory goodness.
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Spicy Kick: Incorporate a pinch of cayenne pepper or chili flakes into the crème fraîche for those who enjoy a bit of heat. This variation brings a delightful contrast that complements the salmon beautifully!
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Veggie Delight: Replace smoked salmon with roasted vegetables or avocado for a vegetarian-friendly option that retains all the creamy goodness. It’s colorful, nutritious, and just as indulgent!
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Creamy Alternatives: Swap the crème fraîche for whipped ricotta or a dairy-free option like coconut yogurt for a unique and delicious topping. Each alternative offers a distinct flavor while maintaining a creamy texture.
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Citrusy Zing: Add lemon or lime zest to the batter for a burst of freshness that brightens the overall flavor. Your blinis will have a delightful citrus note that pairs beautifully with smoked salmon!
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Nuts and Seeds: Crush some toasted pistachios or sprinkle sesame seeds over the top before serving for added crunch and a nutty flavor that offers a lovely textural contrast.
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Sweet Blinis: For a delightful breakfast twist, drizzle with honey or serve with fruit compote instead of the savory toppings. Who says blinis can’t be sweet? Indulge in a unique breakfast experience!
Blinis with Smoked Salmon Recipe FAQs
How do I choose the right ripeness for the ingredients?
Absolutely! For the best blinis, make sure your milk is warm but not hot—the ideal temperature is around 110°F (43°C). This will help activate the yeast. The egg should be at room temperature for a smoother batter, and ensure that your smoked salmon is fresh and of high quality for optimal flavor.
What is the best way to store leftover blinis?
Very! Store any leftover blinis in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat in a skillet over low heat to regain their fluffy texture. They can also be kept at room temperature for up to 1 hour if you plan to serve them fresh.
Can I freeze blinis with smoked salmon?
Absolutely! To freeze, first cook the blinis, then allow them to cool completely. Place them on a baking sheet in a single layer and freeze until solid. After an hour, transfer them to a freezer bag where they can be kept for up to 2 months. When ready to enjoy, reheat them directly from the freezer in a hot skillet for 1-2 minutes on each side.
What should I do if my blinis aren’t rising properly?
If your blinis aren’t rising, it could be due to the yeast not activating well. Make sure the water is warm enough (not too hot!) and that you let the yeast mixture sit for the full 10 minutes until foamy. Also, ensure the batter is in a warm enough spot during the rising phase—if it’s too cold, it might not rise as expected.
Are blinis with smoked salmon suitable for people with allergies?
Very! However, since this recipe contains milk, wheat, and eggs, it might not be suitable for those with dairy or gluten sensitivities. You can experiment with alternatives like gluten-free flour, dairy-free cream cheese, or egg substitutes—but keep in mind that this will alter the overall texture and flavor of your blinis. Always check ingredient labels for potential allergens if you’re preparing for someone with food allergies.
Delicious Blinis with Smoked Salmon for your Next Brunch
Ingredients
Equipment
Method
- Warm a small bowl under warm water and dry it. Mix warm water, yeast, and 1/4 tsp of sugar until nearly dissolved. Cover with cling wrap and let it rest in a warm spot for about 10 minutes until foamy.
- In a medium bowl, mix plain flour, buckwheat flour, salt, and the remaining sugar with a wooden spoon until well blended.
- Stir in the warm milk, melted butter, beaten egg, and foamy yeast mixture. Combine until the batter is smooth and fully integrated.
- Cover the batter with cling wrap and place it in a larger bowl filled with warm water. Allow it to rise in a warm area for 1 1/2 to 2 hours until it doubles and forms bubbles on top.
- Give the batter a gentle stir. Transfer it to a piping bag fitted with a round tip, ready for cooking.
- Preheat a non-stick pan over medium-high heat. Once hot, remove from heat, lightly spray with canola oil, and return to the stove.
- Pipe small rounds (2.5 cm) that expand to about 4 cm. Cook for 45 seconds to 1 minute until golden spots appear; flip and cook for another 30 seconds.
- Move cooked blinis to a cooling rack. Wipe the pan with a paper towel, spray with oil, and continue cooking the remaining batter.
- Mix cream cheese, crème fraîche, dill, lemon juice, salt, and white pepper until smooth. Chill until ready to use.
- Cut the smoked salmon into 4 x 5 cm pieces, ready for assembly.
- Spread 3/4 teaspoon of dill crème fraîche on each blini, top with coiled salmon, and garnish with extra dill. Arrange on a platter for serving.
- Optional: Drizzle with a little lemon juice for an extra zing.