Quick Recipe Version (TL;DR)
Smoked Salmon and Dill Christmas Blinis are delicate, golden miniature pancakes topped with silky smoked salmon, lemony crème fraîche, fresh dill, and a little red onion or capers. They make a lovely, easy-to-serve holiday starter.
Quick Ingredients
- 75 g all-purpose flour and 50 g buckwheat flour
- 1 teaspoon baking powder, 1/2 teaspoon granulated sugar, and 1/4 teaspoon fine salt
- 150 ml whole milk, 1 large egg, and 15 g unsalted butter, melted and cooled
- 10 g unsalted butter, for the pan
- 2 tablespoons finely chopped fresh dill, divided, plus 24 small dill sprigs
- 120 g full-fat crème fraîche
- 1 teaspoon finely grated lemon zest and 1 teaspoon fresh lemon juice
- 200 g cold-smoked salmon, cut into 24 small pieces
- 30 g red onion, very finely diced, or 15 g drained small capers
- 1/8 teaspoon freshly ground black pepper
Do This
- 1. Whisk the flours, baking powder, sugar, and salt. Separately whisk the milk, egg, and 15 g melted butter, then gently combine with the dry ingredients and 1 tablespoon chopped dill.
- 2. Let the batter rest at room temperature for 10 minutes.
- 3. Lightly butter a nonstick skillet over medium-low heat. Cook level 1-tablespoon portions for 90 seconds on the first side and 60 seconds on the second, working in batches.
- 4. Transfer the blinis to a wire rack and cool for 10 minutes.
- 5. Mix the crème fraîche with the remaining chopped dill, lemon juice, half the zest, and black pepper. Prepare the salmon and onion or capers.
- 6. Top each blini with about 1 teaspoon crème fraîche, one piece of salmon, onion or capers, a dill sprig, and a little remaining lemon zest. Serve promptly.
Why You’ll Love This Recipe
- Elegant without being complicated: A simple, baking-powder batter means there is no yeast or lengthy rising time.
- A lovely balance of flavors: Nutty buckwheat, rich salmon, tangy crème fraîche, and bright lemon work beautifully together.
- Perfectly party-sized: Each little blini is easy to pick up and enjoy in one or two bites.
- Easy to prepare ahead: Make the pancakes and lemon-dill topping in advance, then assemble shortly before guests arrive.
Grocery List
- Produce: 1 small bunch fresh dill, 1 lemon, and 1 small red onion if using.
- Dairy: Whole milk, unsalted butter, and full-fat crème fraîche.
- Eggs: 1 large egg.
- Seafood: 200 g thinly sliced cold-smoked salmon.
- Pantry: All-purpose flour, buckwheat flour, baking powder, granulated sugar, fine salt, black pepper, and small capers if using instead of onion.
Full Ingredients
For the Miniature Blinis
- 75 g all-purpose flour
- 50 g buckwheat flour
- 1 teaspoon baking powder, approximately 4 g
- 1/2 teaspoon granulated sugar, approximately 2 g
- 1/4 teaspoon fine salt, approximately 1.5 g
- 150 ml whole milk
- 1 large egg
- 15 g unsalted butter, melted and cooled until lukewarm
- 1 tablespoon finely chopped fresh dill
- 10 g unsalted butter, for lightly greasing the pan between batches
For the Lemon-Dill Crème Fraîche
- 120 g full-fat crème fraîche
- 1 tablespoon finely chopped fresh dill
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
For the Salmon and Garnishes
- 200 g thinly sliced cold-smoked salmon, divided into 24 pieces
- 30 g red onion, very finely diced, or 15 g small capers, drained and patted dry
- 24 small fresh dill sprigs
- 1/2 teaspoon finely grated lemon zest
Step-by-Step Instructions
Step 1: Mix the blini batter
In a medium bowl, whisk together the all-purpose flour, buckwheat flour, baking powder, sugar, and salt. In a separate bowl or measuring jug, whisk the milk, egg, and 15 g melted butter until combined.
Pour the wet ingredients into the dry ingredients and add 1 tablespoon chopped dill. Stir gently just until no dry flour remains. A few small lumps are fine; vigorous mixing can make the blinis less tender.
Step 2: Rest the batter
Leave the batter at room temperature for 10 minutes. This gives the flour time to hydrate and helps the pancakes cook evenly. The batter should be thick but pourable, falling from a spoon in a slow ribbon.
Step 3: Cook the miniature pancakes
Heat a large nonstick skillet or flat griddle over medium-low heat for 2 minutes. If using a temperature-controlled griddle, set it to 175°C (350°F). Lightly grease the cooking surface with a little of the reserved 10 g butter; it should foam gently without turning dark.
Drop level 1-tablespoon portions of batter into the pan, leaving about 2 cm between them. Each should spread into a small pancake approximately 4–5 cm across. Cook about 6 at a time, depending on the size of your pan.
Cook for 90 seconds, until small bubbles appear and the edges look set. Flip gently and cook for another 60 seconds, until the undersides are lightly golden and the centers are cooked through. Repeat with the remaining batter, lightly buttering the pan between batches. Allow approximately 15 minutes for preheating and cooking all 24 blinis.
Step 4: Cool the blinis
Transfer the cooked blinis to a wire rack in a single layer and let them cool for 10 minutes. Avoid stacking them while warm, which traps steam and softens their surfaces. They should be at room temperature before adding the chilled toppings.
Step 5: Prepare the toppings
In a small bowl, stir together the crème fraîche, 1 tablespoon chopped dill, 1/2 teaspoon lemon zest, lemon juice, and black pepper. Keep chilled until assembly. There is no need to add salt: the smoked salmon and capers, if using, provide plenty.
Cut or separate the salmon into 24 small pieces that can be folded into loose ribbons. Finely dice the red onion, or drain and pat dry the capers. Pick 24 small dill sprigs and have the remaining 1/2 teaspoon lemon zest ready.
Step 6: Assemble and serve
Arrange the cooled blinis on a serving platter. Spoon about 1 teaspoon lemon-dill crème fraîche onto each one, then add a loosely folded piece of smoked salmon. Keep the folds airy rather than pressing the salmon flat.
Finish each blini with a small pinch of red onion or a few capers, a fresh dill sprig, and a little of the reserved lemon zest. Serve promptly, or refrigerate until ready to bring to the table.
Pro Tips
- Weigh the flour: Accurate flour measurements help keep these little pancakes light rather than dense.
- Make a test blini: If it browns before bubbles appear, lower the heat slightly. Wipe away any dark butter before continuing.
- Keep the toppings cool: Warm pancakes can loosen the crème fraîche and take the lovely silky texture out of the salmon.
- Go easy on the garnish: A few onion pieces or capers add brightness without overwhelming the delicate salmon.
- Consider vulnerable guests: Pregnant people, older adults, and people with weakened immune systems should avoid refrigerated cold-smoked salmon unless it has been cooked to 74°C (165°F). For these guests, use salmon heated to that temperature, then cooled promptly and flaked.
Variations
- All-wheat blinis: Replace the 50 g buckwheat flour with 50 g additional all-purpose flour for a milder flavor and lighter color.
- Hot-smoked salmon: Replace the cold-smoked salmon with 200 g hot-smoked salmon, flaked into small pieces. Check carefully for bones.
- Vegetarian holiday blinis: Replace the salmon with 24 thin cucumber ribbons, using approximately 150 g cucumber. Pat them dry before folding over the crème fraîche, and finish with capers and dill.
Storage & Make-Ahead
Blinis: Cool completely, then refrigerate in an airtight container for up to 3 days. Separate layers with parchment paper. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator. To refresh refrigerated or thawed blinis, arrange in a single layer on a baking tray, cover loosely with foil, and warm at 150°C (300°F) for 8 minutes. Cool for 10 minutes before topping.
Toppings: Make the lemon-dill crème fraîche up to 24 hours ahead and refrigerate in a covered container at 4°C (40°F) or below. Prepare the onion and dill the same day. Keep smoked salmon refrigerated and follow its package instructions and use-by date.
Assembly: For the best texture, assemble shortly before serving; you can assemble up to 2 hours ahead and refrigerate, loosely covered. Refrigerate leftovers promptly and eat within 24 hours, provided the salmon remains within its package storage limits. Do not leave the finished blinis at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 32°C (90°F).
Nutrition (per serving)
Approximate values for 3 topped blinis, calculated with red onion rather than capers. Values vary with the smoked salmon and crème fraîche used.
Calories: 180 kcal | Carbs: 14g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Fiber: 1g | Sugar: 2g | Sodium: 330mg | Cholesterol: 53mg
