If you adore elegant yet approachable finger foods, the Blini with Smoked Salmon and Dill Crème Fraîche Recipe is an absolute showstopper that will have your guests swooning. These delicate, yeast-leavened blinis made with a delightful mix of buckwheat and plain flour boast a subtle nutty flavor complemented perfectly by luscious smoked salmon and a creamy, herb-infused dill crème fraîche topping. Light, fluffy, and beautifully bite-sized, this classic canapé is both timeless and festive—a true culinary gem that’s worth every minute of preparation and sure to become your go-to appetizer for entertaining.

Ingredients You’ll Need

A clear glass bowl filled with a creamy pale yellow mixture that has small green herb pieces spread evenly throughout. A spatula with a wooden handle and a dark rubber head is partially dipped into the thick, smooth mixture, which has soft swirls and peaks showing its fluffy texture. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple but carefully chosen ingredients that each play a vital role in creating blinis that are fluffy and flavorful, balanced with a creamy, herby topping and luxurious smoked salmon. The combination of buckwheat flour and yeast gives the blini that authentic nutty depth while the dill crème fraîche adds a refreshing zing.

Warm water (3 tbsp): Activates the yeast, essential for that light and airy blini texture.
Dry yeast (1/2 tsp): The magic that makes the batter rise and gives blini their signature fluffiness.
White sugar (3/4 tsp): Just enough to feed the yeast and balance the nutty tone of buckwheat flour.
Plain flour (1/3 cup): Provides structure and softness to the batter alongside buckwheat flour.
Buckwheat flour (1/3 cup): Gives the blini their signature nutty flavor and adds depth.
Cooking/kosher salt (1/8 tsp): Enhances all the other flavors without overpowering them.
Full-fat warm milk (1/3 cup): Ensures a tender crumb and smooth batter consistency.
Unsalted butter, melted and cooled (2 tbsp / 30g): Adds richness and a tender finish to each blini.
Large egg, lightly beaten (1): Binds ingredients and contributes to the batter’s lightness.
Canola spray: For perfectly non-stick pan cooking of the blinis.
Cream cheese, softened (125g / 4 oz): Base for the dill crème fraîche, giving creaminess and body.
Crème fraîche (3/4 cup) or sour cream: Adds tangy richness and a luscious texture to the topping.
Fresh dill, finely chopped (2 tsp): Infuses the crème fraîche with bright herbal notes that complement the salmon beautifully.
Lemon juice or apple cider vinegar (1 tsp): Gives a subtle acidic lift that balances the creaminess perfectly.
White pepper (pinch): A gentle spice that doesn’t overpower the delicate flavors.
Smoked salmon slices (300g / 10 oz): The star topping — rich, silky, and irresistibly savory.
Extra fresh dill: For garnish, adding visual appeal and an extra herbaceous kick.

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

Step 1: Activate the Yeast

First, you’ll want to give your yeast the perfect warm bath to wake it from its slumber. Warm a small bowl, then combine the warm water with the dry yeast and a pinch of sugar. Let it sit in a cozy spot for about 10 minutes until it becomes foamy and bubbly. This step ensures your blinis will be light and airy, that yeast magic at work!

Step 2: Prepare the Dry Ingredients

In a medium bowl, mix the plain flour, buckwheat flour, salt, and remaining sugar. This blend brings together the nutty, wholesome flavor of buckwheat with the softness of plain flour, setting the foundation for perfectly textured blinis.

Step 3: Combine Wet and Dry Ingredients

Stir the warm milk, melted butter, and beaten egg into the dry ingredients. Then carefully add the bubbly yeast mixture, mixing until it forms a smooth, slightly runny batter similar to pancake batter. This pourable consistency will make piping your blinis easier and ensure even cooking.

Step 4: Let the Batter Rise

Cover your bowl with cling wrap and place it in a warm environment—an ideal trick is setting it inside a larger bowl holding warm water to keep it cozy. Let the batter rise for about 1.5 to 2 hours until it doubles in size and bubbles start to peek at the surface. Patience here means delightfully fluffy blinis later!

Step 5: Cook the Blinis

Stir your risen batter gently before transferring it into a piping bag fitted with a small round tip. Heat a non-stick pan over medium-high heat, then carefully spray it with canola oil. Pipe out 2.5 cm circles of batter; they’ll spread to about 4 cm as they cook. Cook the first side until you see golden spots and a signature gold ring form—about 45 seconds to a minute—then flip for a quick 30-second finish. Keep a rack ready to cool your blinis as you go, wiping and re-oiling the pan between batches for consistent results.

Step 6: Prepare the Dill Crème Fraîche

While the blinis cool, whip together cream cheese, crème fraîche, fresh dill, lemon juice, salt, and white pepper until smooth and creamy. This refreshing herby topping ties the whole canapé together with its tangy brightness and silky texture.

Step 7: Assemble Your Blini with Smoked Salmon and Dill Crème Fraîche Recipe

Cut the smoked salmon into manageable pieces—about 4 by 5 cm. Spread a dollop of dill crème fraîche on each blini, add a coiled piece of salmon on top, and garnish with fresh dill. Arrange them on a platter to impress your guests with elegance and bite-sized deliciousness.

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

The image shows small, round blinis forming the base layer with a light golden-brown color and a soft, slightly puffed texture. On top of each blini is a thick layer of smooth white cream cheese, spread evenly. Above the cream cheese, there is a folded slice of bright orange smoked salmon, with its slight shine and delicate, soft texture visible. A small green dill sprig sits on the salmon, adding a fresh touch. The blinis are arranged densely on a white marbled surface, with some blurred dill leaves scattered around for decoration. The overall look is inviting and fresh, with warm colors from the blinis and salmon contrasting nicely with the cool white cream cheese and marbled background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The final presentation can be as simple or as fancy as you like. Fresh dill sprigs add a vibrant green pop and a fresh, aromatic note that complements the salmon perfectly. Lemon wedges on the side invite your guests to add a squeeze of citrus, balancing the rich cream and smoky fish.

Side Dishes

This canapé pairs beautifully with sparkling wines like Champagne or a crisp Prosecco, whose bubbles cut through the creaminess of the dill crème fraîche and richness of the smoked salmon. For a laid-back gathering, a fresh cucumber salad or light arugula salad with lemon vinaigrette adds brightness without overpowering the blinis.

Creative Ways to Present

Take your presentation up a notch by serving these blinis stacked on tiered trays for an elegant touch, or lay them out on slate platters sprinkled with edible flowers for extra visual appeal. For a festive occasion, try topping a few with a small dollop of red caviar for a luxurious surprise that’s sure to wow.

Make Ahead and Storage

Storing Leftovers

Since these blinis are best enjoyed fresh, store any leftovers in an airtight container once they have fully cooled. They can be kept in the refrigerator for up to one day, but be aware that the texture softens slightly over time.

Freezing

You can freeze cooked blinis by arranging them in a single layer on a baking tray and freezing until firm, then stacking them in a freezer-friendly container separated by parchment paper. They keep well for up to two weeks. Freeze the dill crème fraîche separately in a small container, if needed.

Reheating

To reheat frozen blinis, warm them gently in a non-stick pan over low heat or briefly in a microwave. Avoid overheating to keep their delicate texture intact. Assemble with the dill crème fraîche and smoked salmon just before serving for the best flavor and freshness.

FAQs

Can I make the blini batter without yeast?

Absolutely! If you don’t have yeast on hand, you can use baking powder-based pikelets as a quick substitute by swapping half the plain flour with buckwheat flour and skipping the sugar. This won’t give the same rise or texture, but it still makes tasty mini pancakes that work well with the smoked salmon and dill crème fraîche.

What can I substitute for crème fraîche?

Sour cream is an excellent and more readily available alternative that keeps the creamy tangy quality of the topping. Avoid low-fat versions as they tend to be too runny and won’t hold their shape well when dolloped on the blinis.

Can I use smoked trout instead of smoked salmon?

Yes! Smoked trout offers a deliciously similar flavor profile and works wonderfully as a topping. Use the same amount and preparation as for smoked salmon.

How far in advance can I prepare this recipe?

You can prepare the blini batter the day before by completing the rise and then refrigerating the bowl overnight. The dill crème fraîche can also be made ahead for convenience. Assemble the blinis just before serving to keep them fresh and visually appealing.

Why is it important to warm the bowl for activating yeast?

Yeast thrives in warm conditions, so warming your bowl helps maintain the right temperature for fermentation to kick off. A cold bowl cools the mixture too quickly, inhibiting the yeast’s activity and resulting in a less airy blini batter.

Final Thoughts

Sharing the Blini with Smoked Salmon and Dill Crème Fraîche Recipe feels like inviting you to a celebration of simple ingredients turned into something truly special. It’s a recipe that brings together tradition, flavor, and sophistication in every bite. Whether you’re hosting a party or simply treating yourself to a delightful snack, this dish promises joy and elegance that’s worth every moment in the kitchen. I can’t wait for you to try it and make it your own personal favorite!