Blinis au Saumon Fume

Nutrition · per serving

Steps

1. 1

   In a mixing bowl, whisk together the buckwheat flour, plain flour, baking powder, and fine salt so the leavening is evenly distributed. In a second bowl, whisk the egg with the milk, then whisk in the melted butter. Pour the wet mixture into the dry ingredients and whisk just until smooth and thick but pourable; do not overmix or the blinis can turn tough. Let the batter stand for 5 minutes while you prepare the toppings.

   60 g buckwheat flour40 g plain flour4 g baking powder2 g fine salt1 large egg120 ml whole milk15 g unsalted butter, melted
2. 2

   Finely chop the dill, drain the capers well, cut the lemon into wedges, and separate the smoked salmon slices into loose ribbons for easy topping. Stir half of the chopped dill into the creme fraiche and season with a little black pepper.

   8 g dill, finely chopped20 g capers, drained1/2 lemon100 g smoked salmon, sliced80 g creme fraiche1 g freshly ground black pepper
3. 3

   Heat a large nonstick frying pan or griddle over medium heat. Add a little of the butter and, when it foams gently rather than browns, drop the batter in small rounds of about 5 cm wide, using roughly 1 tablespoon per blini. Cook in batches for 1 1/2 to 2 minutes, until small bubbles appear on the surface and the undersides are golden.

   10 g unsalted butterall prepared batter Blinis batter
4. 4

   Flip the blinis and cook for 1 to 1 1/2 minutes more, until springy to the touch and cooked through in the centre. Transfer to a plate and repeat with the remaining butter and batter. You should get about 10 to 12 mini blinis.

   10 g unsalted butterall prepared batter Blinis batter
5. 5

   Arrange the warm or room-temperature blinis on a serving plate. Top each with a small spoonful of dill creme fraiche, a ribbon of smoked salmon, a few capers, and a pinch of the remaining dill. Finish with a light squeeze of lemon juice over the top and serve immediately.

   80 g creme fraiche100 g smoked salmon, sliced20 g capers, drained8 g dill, finely chopped1/2 lemon

Origin & History

Blinis have roots in Eastern Europe and Russia, but they became a classic part of French aperitif and festive canape culture, especially when paired with smoked salmon and creme fraiche. In France, the combination is strongly associated with holiday tables and elegant hors d'oeuvres, blending rustic buckwheat pancakes with luxurious toppings.