Blini with smoked salmon
User Reviews
5
Blini with smoked salmon
Description
This recipe combines warm water, yeast, sugar, and flours (part buckwheat and part plain flour) with warm milk, melted butter, and beaten egg to create a loose batter that is left to rise for one and a half to two hours until doubled and bubbly. The yeast provides a light texture and subtle tang. After rising, the batter is cooked in small rounds, forming classic blini with a delicate crumb.
The blini are traditionally served topped with a dill crème fraîche mixture made from cream cheese, crème fraîche or sour cream, chopped dill, lemon juice, salt, and pepper. Thin slices of smoked salmon are placed on top, garnished with additional fresh dill for flavor and presentation. The resulting flavors balance buttery richness, muild nutty notes from buckwheat, fresh herb brightness, and the smoky fish.
This preparation suits occasions like appetizers or brunch. The recipe includes tips on yeast types, substitutions, and storage. Blini are best consumed fresh, though batter and crème fraîche can be prepared ahead, and care is advised with smoked salmon storage and warm serving conditions.
Ingredients
Blini:
- 3 tbsp water warm
- 1/2 tsp yeast Note 1 re: instant yeast, dry
- 3/4 tsp white sugar
- 1/3 cup plain flour (all-purpose flour)
- 1/3 cup buckwheat flour (Note 2)
- 1/8 tsp kosher salt cooking salt
- 1/3 cup milk , full-fat, warm
- 30g / 2 tbsp butter melted and cooled, unsalted
- 1 egg at room temperature, lightly beaten (Note 3, large
- canola oil for cooking, spray
Dill crème fraiche:
- 125 g / 4 oz cream cheese , softened
- 3/4 cup crème fraîche Note 4, or sour cream
- 2 tsp dill finely chopped (sub chives, parsley, fresh
- 1 tsp lemon juice or apple cider vinegar
- 1/4 tsp kosher salt cooking salt
- 1 pinch white pepper (sub black pepper)
Topping:
- 300 g / 10 oz salmon Note 5, smoked, or trout, slices
- dill for garnish, extra fresh
Instructions
Blini batter:
- Foamy yeast 10 min - Warm a small bowl by running under warm water, then wipe dry. (Note 6). Mix the warm water, yeast and 1/4 tsp of the sugar in the bowl until yeast is mostly dissolved (some small floating lumps ok). Cover with cling wrap and leave in a warm place for 10 minutes until the surface is foamy.
- Mix dry - With a wooden spoon, mix both flours, salt and the rest of the sugar in a separate medium bowl.
- Add wet - Stir in milk, butter, egg and all the foamy yeast mixture. Mix well until incorporated. It will be runny like pancake batter.
- Rise 1 1/2 hours - Cover with cling wrap and set in another larger bowl filled with 3cm/1" of warm water (to create a cosy, warm environment for batter rising). Let the batter rise in a warm place for 1 1/2 to 2 hours until it doubles in volume and has bubbles breaking the surface.
Cook blini:
- Piping bag - Stir batter before using. Transfer to a piping bag fitted with 4mm (1/6") round piping tip (or snip a 6 mm / 1/4" hole in the end). Tie off the piping bag end with a rubber band (loosely, as batter keeps expanding).
- Spray pan with oil - Place a large non stick pan over medium high heat. Once hot, remove pan from stove, spray lightly with oil then return to stove (⚠️Note 7)
- Cook - Pipe 2.5cm / 1" rounds that spread to 4cm / 1.7" in the pan. Cook the first side 45 seconds to 1 minute or until it has golden spots in the middle and has the signature gold Blini "ring" around it. Flip and cook the other side for 30 seconds.
- Cool - Transfer to a cooling rack. Wipe pan briefly with a paper towel, spray with oil and heat again. Continue cooking blinis, taking care to keep the pan at the right temperature.
Assembling blini:
- Cool blini before assembling.
- Dill crème fraîche - Mix ingredients until smooth. Refrigerate until required.
- Smoked salmon - Cut into 4 x 5 cm pieces (1.5 x 2")
- Assemble - Spread 3/4 teaspoon of dill crème fraîche on a blini. Coil on a piece of salmon, top with dill. Transfer to a larger platter. Use lemon wedges and extra dill as platter garnishes, if desired. Serve with bubbles and wine!
Notes
- Use 1/2 tsp dry yeast; instant yeast can be substituted but affects batter thickness and rising method.
- Buckwheat flour adds nuttiness and is available in many supermarkets.
- Use large eggs (55-60g) at room temperature for consistent batter.
- Crème fraîche is preferred for richness; sour cream is a suitable substitute but avoid low-fat versions.
- Smoked trout can substitute salmon; slices vary in thickness affecting quantity used.
- Warm the bowl for yeast activation; insufficient foaming may require new yeast or a warmer environment.
- Do not spray oil directly over heat to avoid fire risk.
- Blini are best eaten the same day; they can be stored briefly but stale quickly.
- Batter can be made ahead and refrigerated after initial rise.
- Cook a test blini; thin batter with milk if too thick for softer texture.
User Reviews
Overall Rating
5
You'll Also Love
