Smoked Salmon Blinis with Crème Fraîche and Dill

Why You’ll Love This Recipe

• Classic flavors in a bite: smoky salmon, cool crème fraîche, bright lemon, and fresh dill.
• Quick, no-yeast buckwheat blinis deliver authentic flavor with weeknight ease.
• Make-ahead friendly: cook blinis in advance, then assemble in minutes before guests arrive.
• Elegant yet approachable, perfect for holiday parties and New Year’s toasts.

Grocery List

• Produce: 1 lemon, fresh dill, chives optional
• Dairy: buttermilk, crème fraîche, unsalted butter, 1 large egg
• Pantry: buckwheat flour, all-purpose flour, baking powder, baking soda, sugar, fine sea salt, black pepper, flaky finishing salt, neutral oil optional, capers optional, cold-smoked salmon

Full Ingredients

Buckwheat Blinis

• 1 cup (120 g) buckwheat flour
• 1/2 cup (65 g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp sugar
• 1/2 tsp fine sea salt
• 1 cup (240 ml) buttermilk, at room temperature
• 1 large egg
• 2 tbsp (28 g) unsalted butter, melted and slightly cooled
• Butter or neutral oil, for the pan

Lemon-Dill Crème Fraîche

• 1 cup (240 ml) crème fraîche, chilled
• 1 tsp finely grated lemon zest, plus more to garnish
• 2 tbsp finely chopped fresh dill
• Pinch of fine sea salt and freshly ground black pepper

Topping and Garnish

• 8 oz (225 g) cold-smoked salmon, thinly sliced
• 1 tbsp small capers, rinsed and patted dry (optional)
• Flaky sea salt and freshly ground black pepper
• Lemon wedges, for serving
• Dill fronds, for garnish

Step-by-Step Instructions

Step 1: Mix the blini batter

In a medium bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, sugar, and salt. In a separate bowl, whisk the buttermilk, egg, and melted butter until smooth. Pour the wet ingredients into the dry and whisk just until combined; a few small lumps are fine. The batter should be thick but spoonable.

Step 2: Rest the batter

Let the batter rest at room temperature for 10 minutes to hydrate the flours. This short rest helps the blinis cook evenly and rise nicely without yeast.

Step 3: Preheat the pan or griddle

Set a nonstick skillet over medium heat or an electric griddle to 350°F (175°C). Lightly butter the surface. If you plan to serve blinis warm, preheat the oven to 200°F (95°C) and place a wire rack on a sheet pan to hold cooked blinis.

Step 4: Cook the blinis

Working in batches, drop the batter by leveled 1-tablespoon portions, spacing them so they do not touch. Cook 1–1.5 minutes until tiny bubbles form and the edges look set with a light golden underside. Flip and cook another 45–60 seconds until just cooked through. Transfer to the warm oven and repeat with remaining batter, lightly greasing the pan as needed. You should have about 24 two-inch blinis.

Step 5: Make the lemon-dill crème fraîche

In a small bowl, stir together the crème fraîche, lemon zest, chopped dill, a pinch of salt, and a few grinds of pepper. Taste and adjust seasoning. Keep chilled. For extra polish, transfer to a small piping bag or zip-top bag and snip a small corner.

Step 6: Assemble and garnish

Cut the smoked salmon into neat ribbons or small squares. Top each warm blini with about 1 teaspoon of the lemon-dill crème fraîche, a fold of salmon, a tiny dill frond, and a whisper of fresh lemon zest. Finish with a crack of black pepper, flaky sea salt, and a few capers if you like. Serve immediately with lemon wedges.

Pro Tips

• Consistency check: If the batter seems too thick to drop easily, whisk in 1–2 teaspoons of buttermilk. If it spreads too much, whisk in 1–2 teaspoons of buckwheat flour.
• Even sizing: Use a leveled tablespoon or a 1-tbsp cookie scoop for perfectly uniform, 2-inch blinis.
• Heat matters: Aim for a steady medium heat; too hot and the blinis brown before cooking through. On an electric griddle, 350°F (175°C) is the sweet spot.
• Keep it cold: For clean dollops, keep the crème fraîche very cold, and chill your piping bag or spoon briefly.
• Food safety: Keep smoked salmon refrigerated; assemble close to serving time and avoid letting assembled canapés sit at room temperature for more than 2 hours.

Variations

• Classic yeasted blinis: Replace baking powder and soda with 1 tsp instant yeast. Warm the buttermilk to lukewarm, mix the batter, and let rise 45–60 minutes until bubbly before cooking.
• Gluten-free option: Use certified gluten-free buckwheat flour and a 1:1 gluten-free all-purpose blend in place of regular AP flour.
• Extra luxe: Add a tiny spoon of salmon roe to each canapé, or swap capers for quick-pickled red onion for a tangy pop.

Storage & Make-Ahead

Cook blinis up to 2 days ahead. Cool completely, layer with parchment, and store airtight in the refrigerator. Rewarm on a sheet pan at 300°F (150°C) for 5–7 minutes, or briefly on a dry skillet over medium heat. Blinis also freeze well for up to 1 month; reheat straight from frozen at 325°F (165°C) for 8–10 minutes. The lemon-dill crème fraîche can be mixed up to 24 hours ahead; keep chilled and stir before using. Keep smoked salmon sealed and refrigerated; open and portion just before assembling. For best texture, assemble no more than 30 minutes before serving.

Nutrition (per serving)

Approximately 170 calories per serving of 2 canapés: 8 g protein, 10 g fat, 12 g carbohydrates, 1 g fiber, 330 mg sodium. Estimates will vary based on exact toppings and portion size.