Smoked salmon blinis are small, savory pancakes topped with smoked salmon and simple accompaniments. The dish balances soft, tender blinis with the rich, salty flavor of the salmon. They work well as an appetizer or a light bite for gatherings or small meals.
Ingredients
Blinis
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup milk
- 2 tablespoon unsalted butter
Toppings
- 8 ounces smoked salmon
- 1 cup creme fraiche
- 2 tablespoon fresh dill
- 1 small red onion
- 1 tablespoon capers
- 1 lemon
- 1 teaspoon ground black pepper
Instructions
- In a mixing bowl, whisk together the flour, baking powder, and salt. Gradually add in a beaten egg and milk, whisking continuously until you have a smooth batter. Stir in the melted butter.
- Heat a non-stick frying pan over medium heat and add a small amount of butter. Once melted, drop tablespoons of the batter into the pan, ensuring you don't overcrowd. Cook for about 1-2 minutes on each side or until the blinis are golden brown. Remove and set on a plate covered with a kitchen towel to keep warm. Repeat with the remaining batter.
- In a small bowl, combine the creme fraiche with half of the chopped dill.
- Spread a small amount of the creme fraiche mixture onto each blini. Place a slice of smoked salmon on top. Garnish with the remaining dill, chopped red onion, and a few capers. Add a pinch of black pepper on top.
- Arrange the blinis on a serving platter with lemon wedges on the side. Lightly squeeze a small amount of lemon juice over the blini for an extra zing.