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Blini with Smoked Salmon and Dill Crème Fraîche Recipe

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3.8 from 7 reviews

Classic Russian-inspired blini made with yeast and buckwheat flour for a nutty flavor, topped with smoked salmon and dill crème fraîche. These mini pancakes are elegant canapés perfect for entertaining, offering a delightful combination of creamy, savory, and fresh flavors. The batter requires a proving step for a light texture, and the blini are cooked on a non-stick pan before being assembled with luxurious toppings.

Ingredients

Blini Batter

  • 3 tbsp warm water
  • 1/2 tsp dry yeast (see note for instant yeast alternative)
  • 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 warm milk
  • 30g / 2 tbsp unsalted butter, melted and cooled
  • 1 large egg, at room temperature, lightly beaten
  • Canola spray for cooking

Dill Crème Fraîche

  • 125g / 4 oz cream cheese, softened
  • 3/4 cup crème fraîche (or sour cream; do not use low-fat)
  • 2 tsp fresh dill, finely chopped (can substitute chives or parsley)
  • 1 tsp lemon juice or apple cider vinegar
  • 1/4 tsp cooking/kosher salt
  • 1 pinch white pepper (can substitute black pepper)

Topping

  • 300g / 10 oz smoked salmon (or trout) slices
  • Extra fresh dill for garnish

Instructions

  1. Prepare Yeast Mixture: Warm a small bowl, then mix warm water, dry yeast, and 1/4 tsp sugar. Cover and leave in a warm place for 10 minutes until foamy.
  2. Mix Dry Ingredients: Combine plain flour, buckwheat flour, remaining sugar, and salt in a medium bowl using a wooden spoon.
  3. Add Wet Ingredients: Stir warm milk, melted butter, beaten egg, and foamy yeast mixture into the dry ingredients. Mix well until the batter is smooth and runny, similar to pancake batter.
  4. Proof Batter: Cover the bowl with cling wrap and place it in a larger bowl with warm water about 3cm deep to maintain warmth. Let it rise in a warm place for 1.5 to 2 hours until doubled in volume and bubbly.
  5. Prepare for Cooking: Stir the risen batter and transfer it into a piping bag fitted with a 4mm round tip (or cut a 6mm hole). Loosely tie the end with a rubber band.
  6. Heat Pan and Grease: Heat a large non-stick pan over medium-high. Remove from heat, spray lightly with canola oil, then return to heat.
  7. Cook Blini: Pipe 2.5cm rounds into the pan; they will spread to about 4cm. Cook the first side for 45 to 60 seconds until golden spots and a golden ring appear. Flip and cook the other side for 30 seconds. Transfer to a cooling rack. Wipe pan, spray with oil, and reheat before cooking more.
  8. Make Dill Crème Fraîche: Combine cream cheese, crème fraîche, dill, lemon juice, salt, and white pepper until smooth. Refrigerate until use.
  9. Prepare Salmon: Cut smoked salmon into pieces roughly 4×5 cm (1.5 x 2 inches).
  10. Assemble Blini: Once blini are cool, spread about 3/4 teaspoon of dill crème fraîche on each. Coil a piece of smoked salmon on top, garnish with fresh dill, and arrange on a serving platter. Optionally garnish with lemon wedges and extra dill. Serve immediately.

Notes

  • Dry yeast comes in sachets; instant yeast can be used but mix differently (skip foaming and mix with dry ingredients directly). Expect slightly thicker blini with instant yeast.
  • Buckwheat flour provides the distinctive nutty flavor; available in health food aisles or baking sections.
  • Use large eggs standardized at 55-60g for best results.
  • Crème fraîche is richer and spreadable compared to sour cream; low-fat versions are too runny.
  • Smoked salmon or trout slices can vary in thickness; purchase slightly more than needed.
  • Warming the bowl helps yeast activate properly; if yeast does not foam, try a warmer location or new yeast.
  • Avoid spraying oil directly over a hot pan with flame to prevent fire hazards.
  • If no yeast is available, use a pikelet recipe substituting half the plain flour with buckwheat and omit sugar; thin batter with milk if too thick.
  • Blini are best served same day due to quick staling but can be refrigerated or frozen once cooled.
  • Batter can be made ahead and refrigerated overnight after proofing; dill crème fraîche can be prepared a day early.
  • Assembled blini should be consumed within a few hours and kept chilled, especially with smoked fish toppings.

Find it online: https://marthatasty.com/blini-with-smoked-salmon-and-dill-creme-fraiche-recipe/