Smoked Salmon Blinis Recipe

If you’ve ever wanted to impress your guests with something elegant yet totally doable, this Smoked Salmon Blinis Recipe is your new best friend. I absolutely love how these tender, fluffy blinis pair so perfectly with silky smoked salmon and creamy crème fraîche — it’s like a bite-sized party in your mouth! When I first tried this recipe, I was surprised by how easy it was to pull off, especially for a fancy brunch or holiday appetizer. Stick with me, and I’ll walk you through every step so you’ll have that same wow moment at your kitchen table.

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Ingredients You’ll Need

For this Smoked Salmon Blinis Recipe, the magic lies in balancing fresh, simple ingredients that bring out the flavor of the salmon without overpowering it. Here are some tips to help you pick out and understand each key ingredient.

• All-purpose flour: The base that gives the blinis their structure; make sure it’s fresh for the best rise.
• Baking powder: This is the secret to fluffy blinis, so don’t skip it!
• Egg: Adds richness and binds the batter together; fresh is best for fluffiness.
• Milk: I like whole milk for a richer texture, but any milk works fine.
• Unsalted butter: Melted and mixed in for tenderness and flavor—unsalted lets you control the salt better.
• Smoked salmon: Thin slices are key so it layers nicely on the blinis; I recommend getting good-quality smoked salmon from your fishmonger.
• Crème fraîche: Or sour cream if you can’t find it; it brings a lovely tang that balances the smoked fish.
• Fresh dill: Finely chopped, dill adds a bright herbal note that freshens every bite.
• Red onion: Minced finely for just a little crunch and sharpness—use sweet onions if you want a milder flavor.
• Capers: These salty little bursts add a punch of flavor but use them sparingly!
• Lemon: Fresh wedges to squeeze over for a zesty finish that lifts the whole dish.
• Ground black pepper: Adds just the right hint of spice on top.

Variations

I love having fun with this Smoked Salmon Blinis Recipe by tweaking the toppings based on what I have or what mood I’m in. It’s a flexible recipe that you can easily make your own.

• Avocado topping: Adding thin slices of ripe avocado makes the blinis creamier and adds a fresh, buttery texture my family goes crazy for.
• Herb swaps: If you’re not a dill fan, try fresh chives or parsley for a different herbal kick — both work beautifully.
• Spicy kick: A tiny drizzle of hot sauce or a sprinkle of chili flakes adds an exciting contrast to the smoky salmon.
• Gluten-free option: Use a gluten-free flour blend to make the blinis safe for gluten-sensitive guests — just check the baking powder is gluten-free too.

How to Make Smoked Salmon Blinis Recipe

Step 1: Make the Blini Batter

Start by whisking together the flour, baking powder, and salt — this ensures your rising agents are evenly distributed. Then slowly add the beaten egg and milk, whisking as you go to get a silky-smooth batter without lumps. I like to stir in the melted butter last because it keeps the batter tender. If your batter feels too thick, don’t hesitate to add a splash more milk; it should be pourable but not runny.

Step 2: Cook Your Blinis to Perfection

Heat a non-stick pan over medium heat and add a small knob of butter — this helps with browning without sticking. Use a tablespoon to drop the batter into the pan, keeping them small and evenly sized. Don’t overcrowd the pan; I like to cook mine in batches. Watch for bubbles forming on the surface and golden edges before flipping (around 1-2 minutes each side). Keeping cooked blinis warm under a towel prevents them from drying out before you’re ready to serve.

Step 3: Prepare the Toppings

While your blinis are cooking, mix the crème fraîche with half the chopped dill in a small bowl. This simple combo adds creaminess and fresh herb flavor that complements the smoked salmon spectacularly. Finely chop the red onion and rinse the capers if you want to tone down their saltiness. Having your toppings ready makes assembly quick and stress-free.

Step 4: Assemble and Garnish

Spread a dollop of the crème fraîche mix on each warm blini, then layer on a thin slice of smoked salmon. Sprinkle over the remaining dill, red onion, and capers for bursts of flavor and texture. Give each one a twist of freshly cracked black pepper on top, and don’t forget those lemon wedges on the side — a quick squeeze of lemon juice right before eating brightens the whole bite.

How to Serve Smoked Salmon Blinis Recipe

Garnishes

I always keep it classic with fresh dill and a few capers because the saltiness pairs so beautifully with the salmon. Sometimes, I’ll throw on a tiny sprinkle of finely chopped chives or a few edible flowers to make the platter pop, especially when I’m serving guests.

Side Dishes

Smoked salmon blinis shine best as part of a light brunch spread. I like pairing them with a crisp green salad dressed in lemon vinaigrette or a peppery arugula salad. A chilled glass of sparkling wine or crisp white pairs perfectly for a little celebratory touch.

Creative Ways to Present

For special occasions, I like to serve these blinis on a large wooden board arranged in circles, layering different toppings on the side so guests can build their own bites. Adding small bowls of extra crème fraîche, lemon wedges, and garnishes makes it interactive and so much fun.

Make Ahead and Storage

Storing Leftovers

If you have leftover blinis, stack them with parchment paper in between to avoid sticking and store in an airtight container in the fridge. The best is to consume within 2 days for freshness, as the texture can dry out quickly.

Freezing

I’ve frozen the blinis successfully by laying them flat on a baking sheet, freezing until solid, and then transferring them to a freezer bag. They reheat nicely in a toaster or oven, but I don’t recommend freezing assembled blinis with toppings — it’s better fresh.

Reheating

To bring your blinis back to life, a quick 3-5 minute warm-up in a toaster or non-stick pan does the trick. Avoid the microwave if you can, as it can make them rubbery. Add the toppings fresh after reheating to keep flavors bright and textures perfect.

FAQs

Final Thoughts

This Smoked Salmon Blinis Recipe has become one of my go-to crowd-pleasers because it’s easy, delicious, and makes any occasion feel special. I love how the flavors come together effortlessly, and I think you’ll enjoy the sense of accomplishment when you serve these little bites of joy. Try it next time you want to impress without stress — I promise it’ll become a favorite in your recipe rotation just like it did in mine!

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