At a recent gathering, the familiar sound of sizzling batter brought the kitchen to life as friends gathered, eager to taste something special. That’s when I unveiled my stunning blinis with smoked salmon, and the delightful aroma instantly transformed the atmosphere. These elegant, gluten-free mini pancakes are unbelievably easy to whip up, creating a luxurious yet accessible appetizer that’s perfect for any occasion. With a quick prep time and the ability to impress even the most discerning guests, they are a divine addition to your culinary repertoire. Topped with rich dill crème fraîche and silky smoked salmon, these finger foods are bound to become a crowd favorite. Curious to learn how to make this elegant dish yourself? Let’s dive in!

Why Make Blinis with Smoked Salmon?

Elegant Presentation: Blinis are not just delicious; they look stunning on any platter, making them perfect for special gatherings or casual get-togethers.
Quick Preparation: This recipe is a breeze, allowing you to whip them up in no time—ideal for busy hosts!
Versatile Toppings: While smoked salmon reigns supreme, you can easily experiment with various toppings like avocado or roasted peppers whenever the mood strikes.
Gluten-Free Option: Using buckwheat flour gives these blinis a delectable nutty flavor, catering to gluten-sensitive friends and family.
Crowd-Pleasing Dish: Whether at brunch or an evening party, these tasty morsels have a high chance of disappearing quickly, leaving guests raving about their flavors.
Enhance your culinary skills with these delightful bites and check out our Pork Chops with Potatoes in Gravy for another impressive dish!

Blinis with Smoked Salmon Ingredients

• To create these elegant blinis with smoked salmon, gather the following ingredients for a delightful appetizer!

For the Batter

Warm Water – Activates the yeast for fermentation; substitute with milk if desired.
Dry Yeast – Serves as a leavening agent to help the blinis rise; instant yeast can be used as a faster alternative.
White Sugar – Feeds the yeast for activation and adds a hint of sweetness.
Plain Flour (All-Purpose) – Provides structure; use gluten-free flour for a gluten-free option.
Buckwheat Flour – Essential for traditional flavor and gluten-free attributes; can replace with regular flour, though the taste will differ.
Cooking/Kosher Salt – Enhances flavor; sea salt can be used for a more refined touch.
Full-Fat Milk – Adds richness and moisture; non-dairy milk may work but adjust the consistency as needed.
Unsalted Butter – Introduces flavor and moisture; olive oil or vegan butter can substitute for a dairy-free option.
Large Egg – Binds the ingredients together; using room temperature aids in mixing.

For the Dill Crème Fraîche

Cream Cheese – Serves as the base for dill crème fraîche and provides richness; substitute with thicker yogurt if necessary.
Crème Fraîche – Adds a creamy texture; sour cream can be a more economical alternative.
Fresh Dill – Enhances flavor in the crème fraîche; chives or parsley can be used if dill is unavailable.
Lemon Juice – Adds acidity to balance flavors; vinegar can serve as a substitute if fresh lemon is not on hand.

For Topping

Smoked Salmon – The star topping provides an umami flavor; smoked trout or homemade gravlax can be used as a substitute.
Extra Fresh Dill – For garnish, enhancing both flavor and presentation.

Gathering these ingredients is the first step toward creating an elegant appetizer that will surely impress your guests!

Step‑by‑Step Instructions for Blinis with Smoked Salmon

Step 1: Activate Yeast
In a medium bowl, combine 1 cup of warm water, 1 packet of dry yeast, and a teaspoon of white sugar. Stir gently and let it sit for about 10 minutes until it becomes frothy and bubbly, signaling that the yeast is active. This crucial step is essential for the light and airy texture of your blinis with smoked salmon.

Step 2: Prepare Dry Ingredients
While the yeast activates, in a separate large bowl, whisk together 1 cup of all-purpose flour and 1 cup of buckwheat flour with a teaspoon of cooking salt. This blend of flours gives the blinis their deliciously nutty flavor. Mix thoroughly until the dry ingredients are well combined, ensuring there are no lumps that could affect the batter’s texture.

Step 3: Mix Batter
Once your yeast is foamy, add it to the flour mixture along with 1 cup of full-fat milk, 1 large egg, and 2 tablespoons of melted unsalted butter. Stir the mixture until it becomes smooth and homogenous. This batter should be pliable and somewhat thick; let it rest for about 5 to 10 minutes, allowing flavors to meld together before it rises.

Step 4: Rise
Cover the bowl with a clean kitchen towel and place it in a warm, draft-free area. Allow the batter to rise for about 1.5 to 2 hours, or until it has doubled in volume. This rise is essential for creating light, fluffy blinis with smoked salmon, so be patient and watch for the batter to grow!

Step 5: Cook Blinis
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Using a piping bag or a spoon, dollop the batter into 2.5 cm rounds. Cook the blinis for 45 seconds to 1 minute until they turn golden brown on one side, then carefully flip them to cook for an additional 30 seconds on the other side. Repeat until all the batter is used.

Step 6: Chill Blinis
Once cooked, transfer the blinis to a wire rack. This cooling step helps maintain their delightful texture; avoid stacking them while they cool to prevent sogginess. Allow them to cool completely before assembly, so the crème fraîche remains intact when added.

Step 7: Make Dill Crème Fraîche
In a small mixing bowl, combine 1/2 cup of cream cheese with 1/2 cup of crème fraîche, 2 tablespoons of freshly chopped dill, and a squeeze of lemon juice. Mix until smooth and creamy. This luxurious dill crème fraîche perfectly complements your blinis with smoked salmon and can be made a few hours in advance for greater convenience.

Step 8: Assemble
To assemble, take each cooled blini and spread a generous dollop of dill crème fraîche on top. Follow this by layering on slices of smoked salmon and garnish with an extra sprig of fresh dill. This delightful assembly showcases the flavors and elegance of your blinis, making them an irresistible appetizer for any occasion.

How to Store and Freeze Blinis with Smoked Salmon

Fridge: Store leftover blinis in an airtight container in the fridge for up to 3 days. Reheat gently in a non-stick pan over low heat to avoid drying them out.

Freezer: To freeze, place cooked blinis in a single layer between parchment paper in an airtight container. They can be frozen for up to 2 months. Thaw in the refrigerator before reheating.

Reheating: Reheat thawed blinis in a non-stick skillet or microwave. Add a touch of butter while reheating for extra moisture and flavor. Assemble with smoked salmon just before serving for freshness.

Expert Tips for Blinis with Smoked Salmon

Fresh Yeast Check: Ensure the yeast is fresh for proper activation—if it doesn’t foam, it’s best to start again for fluffy blinis.
Temperature Control: Keep an eye on your cooking temperature; too high can lead to quickly browned blinis that are raw inside.
Cool Before Assembly: Allow blinis to cool completely after cooking; this prevents the crème fraîche from melting and ensures a beautiful presentation.
Piping Precision: Use a piping bag for even dollops of batter—uniform size makes for even cooking and a professional look in your blinis with smoked salmon.
Make Ahead: Prepare your dill crème fraîche in advance to save time; it enhances the flavors and lets you focus on assembly when guests arrive.

Blinis with Smoked Salmon Variations

Feel free to get creative and customize these luscious blinis with smoked salmon to suit your taste and dietary needs!

Gluten-Free: Use only buckwheat flour instead of a mix for a completely gluten-free version that keeps all the delightful flavors.
This tweak not only caters to those with gluten sensitivities but also enhances the nutty taste that buckwheat brings.
Dairy-Free: Swap out cream cheese and crème fraîche for cashew cream or a coconut yogurt alternative to make it dairy-free.
Your guests will love the creamy texture without missing out on flavor!
Herb Variations: Try different fresh herbs like tarragon or chervil instead of dill for a fresh twist on the classic.
These alternatives add their own unique flavor profiles that can really elevate your blinis.
Smoky Flavor Boost: Incorporate smoked paprika into the batter for an added layer of depth in flavor.
Just a pinch can transform your blinis into something even more enticing!
Vegetarian Delight: Replace the smoked salmon with roasted vegetables like zucchini, bell peppers, or even avocado for a vegetarian option.
This makes it a colorful, vibrant dish that’s just as delicious!
Heat It Up: Add a sprinkle of red pepper flakes into the batter or garnish with a spicy aioli for a hot kick.
Perfect for those who love a little heat with their appetizers!
Mini Versions: For a fun twist, make bite-sized blinis for an even cuter finger food experience.
Perfect for parties or any gathering where serving little bites adds to the charm!
Fruity Additions: Top with slices of fresh pear or fig along with the smoked salmon for an elegant sweetness.
The combination of flavors creates a delightful harmony that will tantalize taste buds.

These variations will keep your blinis fresh and exciting every time! For more delicious ideas, don’t forget to check out our Pork Chops with Potatoes in Gravy for another impressive dish that’s sure to please your crowd.

Make Ahead Options

These elegant blinis with smoked salmon are perfect for meal prep, allowing you to savor your time during gatherings. You can make the batter up to 24 hours in advance by refrigerating it after it has risen. For the dill crème fraîche, prepare it up to 3 days ahead and store it in an airtight container in the fridge to preserve its creamy texture. When you’re ready to serve, simply cook the blinis fresh for that delightful warmth, then assemble them with the prepared crème fraîche and smoked salmon. This way, you’ll enjoy restaurant-quality results with minimal effort, letting you focus on entertaining your guests!

What to Serve with Blinis with Smoked Salmon?

Building a delightful meal around your blinis with smoked salmon invites vibrant flavors and textures to complement each bite.

Crispy Arugula Salad: The peppery notes of arugula and a splash of lemon juice enliven the palate, balancing the richness of the blinis.
Chilled Cucumber Soup: This refreshing, cold soup adds a light and hydrating element, perfect for contrasting the savory salmon.
Herbed Cream Cheese Crackers: A spread that harks back to the creaminess of the blinis, inviting guests to indulge in delightful flavors with each bite.
Garlic Butter Shrimp: Tender shrimp in garlic butter provide a succulent touch, adding a flavorful seafood element that pairs beautifully with smoked salmon.
Lemon-Dill Quinoa: This nutty grain dish incorporates fresh flavors that mirror the dill in the crème fraîche, creating a harmonious textural and taste complement.
Sparkling Wine or Champagne: The bubbles cut through the richness of the smoked salmon, while the crispness elevates the entire dining experience.
Mini Caprese Skewers: Offering a burst of freshness with tomatoes and basil, these skewers are a vibrant addition that liven up the table and palate alike.
Chocolate Mousse Cups: For dessert, these rich, velvety cups provide a sweet, indulgent end to your elegant gathering, rounding out the meal delightfully.

Blinis with Smoked Salmon Recipe FAQs

How do I know if my yeast is fresh?
Absolutely! To check if your yeast is fresh, mix it in warm water with a teaspoon of sugar. If it becomes frothy and bubbly within about 10 minutes, it’s ready to use. If not, it’s best to discard it and get a new packet.

How should I store leftover blinis?
Very simple! Place any leftover blinis in an airtight container in the fridge, where they will stay fresh for up to 3 days. Just remember to reheat them gently on a non-stick skillet over low heat to keep them moist and delicious.

Can I freeze blinis with smoked salmon?
Yes, you can! To freeze, lay cooked blinis in a single layer on parchment paper in an airtight container, separating layers with more parchment. They can be frozen for up to 2 months. When you’re ready to use them, thaw them in the refrigerator overnight before reheating.

What should I do if my blinis are too thick?
No worries! If your batter is thicker than you expected, you can thin it out by adding a small amount of warm milk—about one tablespoon at a time—until you achieve the desired consistency. This will help create light, airy blinis.

Are there any dietary considerations for this recipe?
Absolutely! For a gluten-free option, make sure to use certified gluten-free buckwheat flour and a gluten-free all-purpose flour mix. If you’re serving to guests with allergies, please inform them that this recipe contains dairy (cream cheese and crème fraîche). You can substitute these ingredients with non-dairy options for dairy-sensitive individuals.

Can I make the batter ahead of time?
Yes, you can! I often prepare the batter the night before, store it in the fridge, and allow it to rise before cooking. This makes your preparation smoother and will help you focus more on presentation and assembly when your guests arrive.