frenchsmoked-salmonblinispescatariancanapebuckwheatpartypan-fried

Blinis au Saumon Fume

Name: Blinis au Saumon Fume
Prep time: 12 min
Cook time: 13 min
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 60 g buckwheat flour; 40 g plain flour; 4 g baking powder; 2 g fine salt; 1 large egg; 120 ml whole milk; 15 g unsalted butter, melted; 80 g creme fraiche; 100 g smoked salmon, sliced; 8 g dill, finely chopped; 20 g capers, drained; 1/2 lemon; 10 g unsalted butter; 1 g freshly ground black pepper

These mini buckwheat blinis are tender, lightly nutty, and just rich enough from butter and egg. Topped with cool creme fraiche, silky smoked salmon, briny capers, and fresh dill, they make an elegant little bite with bright, balanced flavor.

30 min

2 servings

472 kcal

French

Ingredients

Blinis batter

60 gbuckwheat flour
40 gplain flour
4 gbaking powder
2 gfine salt
1large egg
120 mlwhole milk
15 gunsalted butter, melted

Toppings and finish

80 gcreme fraiche
100 gsmoked salmon, sliced
8 gdill, finely chopped
20 gcapers, drained
1/2lemon
10 gunsalted butter
1 gfreshly ground black pepper

Instructions

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.
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.
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.
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.
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.

Nutrition per serving

472 kcal

Calories

22g

Protein

30g

Carbs

29g

Fat

Fiber

Notes

•If you want especially airy blinis, separate the egg, whisk the white to soft peaks, and fold it in at the end; this adds a few minutes but gives a lighter texture.
•Keep the pan at medium heat: too hot and the blinis brown before the centres set.
•These are excellent with a chilled glass of Champagne or a crisp dry white wine.
•For neat presentation, use a piping bag or small spoon for the creme fraiche and tear the salmon into loose folds rather than flat strips.

Background

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.

Love this recipe?

Get personalised AI-curated recipes, meal plans and smart shopping lists — free.

Download Gourmate – Free