Delicious Blini with Smoked Salmon

Blini with Smoked Salmon

Blini with smoked salmon is a delightful dish that combines fluffy, warm blini pancakes with the rich flavor of smoked salmon. This classic Russian delicacy is perfect for brunch, appetizers, or any special occasion. Each bite offers a satisfying mix of savory and creamy flavors, making it a favorite among many.

Why Make This Recipe

There are plenty of reasons to make blini with smoked salmon. First, they are easy to prepare and require simple ingredients that you may already have in your kitchen. Second, they offer a touch of elegance to any meal. Whether you are hosting a gathering or simply indulging yourself, this dish is sure to impress your guests. Lastly, it is a versatile recipe. You can customize the toppings and add your favorite herbs or spreads, making it your own!

How to Make Blini with Smoked Salmon

Ingredients:

3 tbsp warm water
1/2 tsp dry yeast (Note 1 re: instant yeast)
3/4 tsp white sugar
1/3 cup plain flour (all-purpose flour)
1/3 cup buckwheat flour (Note 2)
1/8 tsp cooking/kosher salt
1/3 cup milk (full-fat, warm)
30g / 2 tbsp unsalted butter (melted and cooled)
1 large egg (at room temperature, lightly beaten) (Note 3)
Canola spray (for cooking)
125 g / 4 oz cream cheese (softened)
3/4 cup crème fraîche (or sour cream) (Note 4)
2 tsp fresh dill (finely chopped; substitute chives or parsley)
1 tsp lemon juice (or apple cider vinegar)
1/4 tsp cooking/kosher salt
1 pinch white pepper (sub black pepper)
300 g / 10 oz smoked salmon (or trout) slices (Note 5)
Extra fresh dill (for garnish)

Directions:

Blini batter:

Foamy yeast (10 min) – Warm a small bowl under warm water and dry it. Mix the warm water, yeast, and 1/4 tsp of sugar until mostly dissolved. Cover with cling wrap and leave it in a warm place for 10 minutes until foamy.
Mix dry – In a separate medium bowl, mix both flours, salt, and the rest of the sugar using a wooden spoon.
Add wet – Stir in milk, butter, egg, and the foamy yeast mixture. Mix until all ingredients are well combined, and the batter is runny like pancake batter.
Rise (1 1/2 hours) – Cover with cling wrap and place in another larger bowl filled with warm water for 1 1/2 to 2 hours until doubled in volume.

Cook blini:

Piping bag – Stir the batter. Transfer it to a piping bag fitted with a round tip. Secure the end loosely with a rubber band.
Spray pan with oil – Heat a large non-stick pan over medium-high heat. Once hot, remove from the stove, spray with oil, and return to heat.
Cook – Pipe small rounds (2.5cm) into the pan. Cook for 45 seconds to 1 minute until golden, then flip and cook for another 30 seconds.
Cool – Transfer cooked blini to a cooling rack. Wipe pan and repeat with remaining batter.

Assembling blini:

Cool – Ensure blini are cooled before assembling.
Dill crème fraîche – Mix crème fraîche, dill, lemon juice, salt, and pepper until smooth. Refrigerate until ready.
Smoked salmon – Cut salmon into small pieces (4 x 5 cm).
Assemble – Spread dill crème fraîche on each blini. Top with smoked salmon and a sprinkle of dill. Serve on a platter with lemon wedges for garnish.

How to Serve Blini with Smoked Salmon

Serve blini with smoked salmon as an elegant starter or as part of a buffet. Pair them with champagne or a crisp white wine for an extra special touch. Enjoy immediately after assembling for the best flavor.

How to Store Blini with Smoked Salmon

You can store the blini batter in the refrigerator for up to one day before cooking. Cooked blini can be stored in an airtight container in the fridge for up to three days. However, it is best to assemble them fresh since the texture of the blini is best enjoyed right after cooking.

Tips to Make Blini with Smoked Salmon

Make sure your yeast is fresh for the best rise.
Use full-fat milk for a richer taste.
Experiment with different toppings such as caviar, pickled vegetables, or various herbs.
Keep the cooked blinis warm in a low oven while you finish cooking the others.

Variation

Try using different types of fish, like trout or even crab, instead of smoked salmon. You can also add toppings like capers or pickled onions for an added flavor twist.

FAQs

Can I use a different type of flour?
Yes, you can substitute the buckwheat flour for more all-purpose flour if desired, but it will change the flavor and texture.
Can I prepare the batter ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator until you’re ready to cook.
Is this recipe gluten-free?
To make it gluten-free, use a gluten-free flour blend instead of regular flour and buckwheat flour.

Enjoy making and savoring your blini with smoked salmon!