If you’re on the hunt for a bite that’s both elegant and bursting with flavor, you’re going to adore this Blini with Smoked Salmon and Dill Crème Fraîche Recipe. These little Russian-inspired pancakes have a tender, nutty base thanks to the buckwheat flour and yeast, perfectly complementing the silky smoked salmon and the tangy, herb-kissed dill crème fraîche. It’s one of those dishes that looks impressively gourmet, yet is surprisingly easy to make at home. Whether you’re planning a sophisticated appetizer for guests or simply treating yourself, these blinis deliver on taste and charm every time.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with a light beige batter that has tiny darker specks throughout. The batter has a smooth, slightly thick texture with some slight bubbles. Inside the bowl rests a shiny metal whisk with thin wires, partially covered in the batter, suggesting recent mixing. The overall scene feels clean and simple, focusing on the batter's creamy, speckled appearance. photo taken with an iphone --ar 4:5 --v 7

This recipe relies on a handful of simple but thoughtfully chosen ingredients that together create layers of flavor and texture. Each one plays a vital role—from the nutty depth of the buckwheat flour to the fresh brightness of dill, all the way to the creamy richness of the crème fraîche, ensuring every bite feels special.

Warm water (3 tbsp): Activates the yeast for perfectly light, fluffy blinis.
Dry yeast (1/2 tsp): The secret to that classic airy texture and slight tang.
White sugar (3/4 tsp): Feeds the yeast and balances the flavors subtly.
Plain flour (1/3 cup): Provides structure and softness to the batter.
Buckwheat flour (1/3 cup): Adds a lovely nutty flavor that sets these blinis apart.
Cooking/kosher salt (1/8 tsp): Enhances all the flavors without overpowering.
Full-fat warm milk (1/3 cup): Keeps the batter tender and moist.
Unsalted butter, melted and cooled (2 tbsp): Adds richness and a silky mouthfeel.
Large egg, lightly beaten: Binds everything together, aiding in rise and texture.
Canola spray: Keeps the blinis from sticking and helps achieve that golden crust.
Cream cheese (125 g): Creates a smooth base for the dill crème fraîche topping.
Crème fraîche or sour cream (3/4 cup): Brings tangy creaminess to complement the salmon.
Fresh dill (2 tsp, finely chopped): Adds fresh herbal brightness and color.
Lemon juice or apple cider vinegar (1 tsp): Provides subtle acidity to balance the richness.
White pepper and salt (pinch to 1/4 tsp): Season the crème fraîche perfectly.
Smoked salmon (300 g): The star topping delivering that silky, smoky flavor.
Extra fresh dill: For that final flourish of garnish.

How to Make Blini with Smoked Salmon and Dill Crème Fraîche Recipe

Step 1: Activate the yeast for the batter

Start by warming a small bowl (run it under hot water then wipe dry) to create a cozy environment for the yeast. Mix warm water, dry yeast, and a little sugar until mostly dissolved—don’t worry if a few lumps remain. Cover this mixture and leave it somewhere warm for about 10 minutes until it becomes foam-topped, signaling the yeast is alive and ready.

Step 2: Prepare the dry ingredients

In a separate bowl, combine the plain flour, buckwheat flour, salt, and remaining sugar with a wooden spoon. This blend of flours is what gives the blinis their signature nutty flavor and soft texture that sets the foundation for the dish.

Step 3: Combine wet and dry components

Add the warm milk, melted butter, beaten egg, and the bubbly yeast mixture to the flour mix. Stir everything together until you get a smooth, pancake-like batter. It will be fairly runny, but that’s exactly what you want for delicate blinis.

Step 4: Let the batter rise

Cover the bowl with cling wrap and nestle it into a larger bowl filled with warm water (about 3cm deep). This warm water bath encourages the batter to rise evenly over 1 1/2 to 2 hours, until it doubles in size and bubbles start to peek through the surface, promising fluffy blinis to come.

Step 5: Cook the blinis

Give the batter a gentle stir and transfer it to a piping bag fitted with a small round tip (or simply snip a small hole in the corner of a plastic bag). Heat a non-stick pan over medium-high heat, lightly spray with canola oil, and pipe small rounds of batter that start around 2.5cm but spread to about 4cm once in the pan. Cook for about 45 seconds to a minute until golden rings appear on top and the surface is dotted with bubbles, then flip and cook the other side for 30 seconds.

Step 6: Make the dill crème fraîche

While cooking the blinis, mix the softened cream cheese, crème fraîche, chopped dill, lemon juice, salt, and white pepper together until smooth and creamy. Pop this in the fridge to chill—it will be the luxurious topping that brings this whole dish together.

Step 7: Assemble your blini with smoked salmon

Once blinis have cooled, spread about 3/4 teaspoon of the dill crème fraîche onto each one. Artfully coil a piece of smoked salmon on top, then finish with a small sprig of fresh dill for that eye-catching touch. Arrange them neatly on a platter with optional lemon wedges and extra dill for garnish.

How to Serve Blini with Smoked Salmon and Dill Crème Fraîche Recipe

The image shows many small round white blinis spread out on a white marbled surface. Each blini has three layers: the bottom golden-brown pancake, a thick white layer of cream cheese spread with a smooth texture, and on top, an orange slice of smoked salmon shaped in a slight curl or fold. Each blini is garnished with a small green sprig of fresh dill. There is also a lemon wedge placed on the surface near some of the blinis. The colors are bright and fresh, with the orange salmon contrasting against the white cream cheese and blini. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few extra sprigs of dill scattered over the platter bring fresh vibrancy, while lemon wedges add a zesty pop that guests can squeeze over for an extra spark. The visual appeal of emerald greens paired with coral salmon makes this dish just as delightful to look at as it is to eat.

Side Dishes

These blinis shine as a stand-alone canapé, but feel free to serve alongside a crisp green salad dressed lightly with lemon vinaigrette or a chilled cucumber salad for a refreshing contrast. Sparkling wine or a dry white pairs beautifully for a special occasion.

Creative Ways to Present

Try stacking a few blinis with layers of crème fraîche and salmon for mini sandwich towers. Or serve on individual spoons or mini plates for an elegant party bite. The combination also lends itself well to being served atop blini tostadas for a trendy twist!

Make Ahead and Storage

Storing Leftovers

If you happen to have any blinis or toppings left, keep blinis refrigerated in an airtight container for up to two days. The dill crème fraîche should also be stored chilled in a sealed jar or bowl. Smoked salmon is best kept covered and cold to maintain its delicate flavor.

Freezing

You can freeze cooked blinis by layering them between sheets of parchment paper inside a freezer-safe container. They stay good for up to one month. Just thaw overnight in the fridge before reheating gently in a pan.

Reheating

Warm blinis quickly in a non-stick pan over low heat or in a toaster oven to refresh their delicate texture without drying them out. Avoid microwaving for too long as it can make them tough. Assemble with toppings just before serving for best results.

FAQs

Can I make the blinis without yeast?

While yeast provides the classic rise and flavor, you can use baking powder as a shortcut. This changes the texture slightly but still yields tasty pancakes—see recipe notes if you want to try this method.

Is buckwheat flour essential? What if I don’t have it?

Buckwheat gives blinis their distinctive nutty taste, but you can substitute with all-purpose flour if necessary. Expect a milder flavor but still delicious results.

Can I use sour cream instead of crème fraîche?

Yes! Sour cream works as an excellent substitute, offering similar tanginess though crème fraîche tends to be richer and less tangy.

How do I know when the blinis are cooked perfectly?

Look for golden spots and a distinct golden ring around the edges on the first side, and when bubbles form on the surface. Flip and cook briefly on the other side for a tender, slightly springy texture.

What can I serve instead of smoked salmon?

Smoked trout or even thinly sliced roasted vegetables like beetroot can be delicious alternatives if you want to experiment or cater to dietary needs.

Final Thoughts

Making Blini with Smoked Salmon and Dill Crème Fraîche Recipe is such a rewarding culinary adventure that brings a touch of sophistication to any gathering. The balance of flavors and textures is simply irresistible, and once you try it, you’ll find yourself returning to this recipe time and time again. So go ahead, roll up your sleeves, and make these exquisite little bites for your next gathering—they’re destined to be a crowd favorite!