Description

This classic Blini with smoked salmon recipe features delicate, mini buckwheat pancakes made with yeast to give a light and fluffy texture. Topped with a refreshing dill crème fraîche and luxurious smoked salmon, these elegant canapés are perfect for entertaining or as a sophisticated appetizer. The buckwheat flour adds a pleasant nutty flavor, while the creamy dill topping complements the smoky fish beautifully.

Ingredients

Blini:

3 tbsp warm water
1/2 tsp dry yeast
3/4 tsp white sugar
1/3 cup plain flour (all-purpose flour)
1/3 cup buckwheat flour
1/8 tsp cooking/kosher salt
1/3 cup full-fat milk, warm
30g (2 tbsp) unsalted butter, melted and cooled
1 large egg, at room temperature, lightly beaten
Canola spray, for cooking

Dill Crème Fraîche:

125 g (4 oz) cream cheese, softened
3/4 cup crème fraîche (or sour cream)
2 tsp fresh dill, finely chopped (or chives, parsley)
1 tsp lemon juice or apple cider vinegar
1/4 tsp cooking/kosher salt
1 pinch white pepper (or black pepper)

Topping:

300 g (10 oz) smoked salmon (or trout) slices
Extra fresh dill, for garnish
Lemon wedges, for garnish (optional)

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Instructions

Foamy yeast 10 min: Warm a small bowl by running it under warm water then wiping it dry. Mix the warm water, yeast, and 1/4 tsp sugar in the bowl until mostly dissolved. Cover with cling wrap and leave in a warm place for 10 minutes until the surface is foamy.
Mix dry: In a separate medium bowl, mix both flours, salt, and the remaining sugar using a wooden spoon.
Add wet: Stir in warm milk, melted butter, beaten egg, and all the foamy yeast mixture into the dry ingredients. Mix well until fully incorporated into a runny batter similar to pancake batter.
Rise 1 1/2 hours: Cover the batter with cling wrap and place it in a larger bowl filled with about 3cm of warm water to create a cozy warm environment. Let the batter rise in a warm place for 1 1/2 to 2 hours until it doubles in volume and bubbles break the surface.
Piping bag: Stir the risen batter gently then transfer it to a piping bag fitted with a 4mm round tip (or snip a 6mm hole). Tie off the end loosely as the batter will continue expanding.
Spray pan with oil: Heat a large non-stick pan over medium-high heat. Once hot, remove from heat, spray lightly with canola oil, and return to stove.
Cook: Pipe 2.5cm rounds on the pan. Let them spread to about 4cm in diameter. Cook the first side for 45 seconds to 1 minute until golden spots appear in the middle and a golden ring forms around the edge. Flip and cook the other side for 30 seconds.
Cool: Transfer cooked blinis to a cooling rack. Wipe the pan with paper towel, spray lightly with oil, and heat again. Repeat cooking the batter in batches, maintaining the pan temperature to avoid burning.
Mix dill crème fraîche: Combine cream cheese, crème fraîche, dill, lemon juice, salt, and white pepper until smooth. Refrigerate until needed.
Prepare salmon: Cut smoked salmon slices into 4 x 5 cm pieces.
Assemble blinis: Once blinis are cool, spread about 3/4 teaspoon of dill crème fraîche on each. Coil a piece of salmon on top and garnish with fresh dill. Arrange on a platter and optionally garnish with lemon wedges and extra dill.

Notes

If you don’t have yeast, see Note 8 in the original article for a yeast-free blini method.
Warming the bowl and creating a warm water bath for rising helps the yeast activate properly and the batter to rise optimally.
The key to fluffy blini is the yeast and buckwheat flour combo, which adds nutty flavor and signature texture.
Use a non-stick pan and spray lightly with oil to ensure blinis cook evenly and don’t stick.
Maintain medium-high heat and avoid overheating the pan to prevent burning while allowing blinis to cook through.
The dill crème fraîche can be made ahead and refrigerated to develop flavor.
Store cooked blinis in an airtight container and reheat gently before serving for best texture.
For gluten-free option, substitute all-purpose flour with a gluten-free flour blend appropriate for pancakes.