Delectable Salmon and Cream Blinis

These little smoked salmon blinis are my go-to appetizer whenever I host special gatherings. They combine fluffy homemade blinis with delicate salmon and a light lemony cream that everyone loves.

I first tried making these during a Christmas Eve dinner at my grandma's Paris apartment. Now my friends always ask for them when they come over for dinner, even in the middle of summer.

What You'll Need

• Wheat flour: 150 g, T45 makes them airier and lighter
• Baking powder: 1 packet for soft, puffy blinis
• A bit of salt: just enough to bring out the flavors
• Warm milk: 150 ml, room temp works best to get the yeast going
• One egg: gives the batter richness and structure
• Melted butter: 1 tablespoon for cooking and a subtle nutty taste
• Smoked salmon: 200 g, go for thin, high-quality Norwegian slices
• Thick sour cream: 150 g, the 30% fat version tastes better
• Fresh lemon juice: 1 teaspoon, untreated yellow lemons give the best flavor
• Chopped fresh dill: 1 tablespoon, its aroma pairs wonderfully with salmon
• Salt and pepper: go easy since the salmon's already salty
• Salmon roe: adds a luxurious pop in your mouth
• Thin lemon slices: for freshness and color
• Fresh dill sprigs: makes them look fancy and adds extra aroma

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Step-by-Step Guide

Making the blini batter:

Grab a big bowl and sift the flour with the baking powder to get rid of lumps. Toss in the salt and mix your dry stuff well. Make a hole in the middle and slowly pour in the warm milk while whisking. Add the egg and keep mixing until you get a smooth batter that's thick like heavy cream. If you're using baker's yeast instead, cover the bowl with a clean kitchen towel and let it sit somewhere warm for exactly 30 minutes until it puffs up a bit.

Cooking your blinis:

Heat up a non-stick pan on medium and lightly brush it with melted butter. When it's hot, drop small spoonfuls of batter to make circles about 5 cm across. Let them cook for about a minute and a half until tiny bubbles show up on top and the edges start looking dry. Flip each blini gently with a thin spatula and cook another minute until golden. Put them on a plate and cover with a cloth to keep them soft.

Making the lemony cream:

In a bowl, whip the sour cream until it's a bit fluffy. Gently mix in the fresh lemon juice, which will naturally thicken the cream. Add the finely snipped dill using scissors to keep its delicate flavor intact. Sprinkle in a tiny bit of fine salt and some freshly ground pepper. Mix carefully and stick it in the fridge for at least 15 minutes so all the flavors can come together nicely.

Putting everything together:

Lay out the cooled blinis on a serving plate. Spoon a heaping teaspoon of the lemony cream on each one and spread it out a little. Cut the smoked salmon into nice strips and arrange them on top of the cream in a pretty rose shape or by folding them gently. About 10 g of salmon per blini gives you the perfect balance of flavors.

The finishing touches:

For that extra fancy look, add a few salmon eggs on top of each blini using a small teaspoon. Put a tiny wedge of lemon on the side and stick in a small sprig of fresh dill. Arrange the blinis in a circle on a large serving plate and place a small bowl with extra lemony cream in the middle for anyone who wants more.

Keeping It Fresh

Plain cooked blinis can last up to two days in the fridge if you keep them in an airtight container. To warm them up, pop them in a preheated oven at 150°C for a few seconds or use a toaster on low heat. Don't use the microwave as they'll turn rubbery.

The lemony cream stays good in the fridge for 24 hours. Take it out about 15 minutes before you need it so it softens up, and give it a quick stir before using.

Once assembled, the blinis should be eaten within two hours for the best taste. If you need to prep ahead, keep all the parts separate and put them together at the last minute.

Tasty Twists

Try using smoked trout instead of salmon for a milder flavor, or go with prosciutto for a more rustic version. Vegetarians will love them topped with sliced avocado and a few drops of lemon juice.

For the cream, 2% Greek yogurt makes a lighter but still tasty alternative to sour cream. You can also mix in a touch of horseradish or wasabi for a spicy kick that'll wake up your taste buds.

In summer, try adding thinly sliced cucumber under the salmon and some lime zest in the cream for a cool, refreshing version.

History and Tradition

Blinis come from Russia where people traditionally made them to celebrate the end of winter. They came to France after the revolution when Russian nobles fled to Paris. Now they're a big part of French cuisine, especially popular during the holiday season.

This version is lighter than the original Russian recipe that uses buckwheat and heavy cream. I tweaked the recipe to suit French tastes while keeping the elegant traditional presentation.

Frequently Asked Questions

→ Can I use store-bought blinis?

Sure, store-bought blinis work great. Just warm them up slightly before adding toppings for better taste.

→ How can I make the cream lighter?

Try using quark cheese instead of heavy cream for a lighter version.

→ Can I make blinis ahead of time?

You can prep the blinis a few hours early, but it's best to add toppings right before serving to keep everything fresh.

→ What sides go well with this?

Try adding salmon roe, lemon slices or fresh dill sprigs for a nice presentation.

→ Can I add other flavors?

A bit of horseradish mixed into the cream gives these a more exciting kick.