Blinis with Smoked Salmon Recipe

Blinis with Smoked Salmon Recipe

These elegant blinis topped with smoked salmon make a perfect appetizer for festive occasions or a sophisticated snack. They’re light, fluffy, and easy to prepare.

Ingredients

For the Blinis:

• 1 cup (120g) all-purpose flour
• 1/2 cup (60g) buckwheat flour (optional for a traditional touch)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (240ml) whole milk, warm
• 2 large eggs, separated
• 2 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• Vegetable oil or butter, for frying

For the Topping:

• 6-8 ounces (170-225g) smoked salmon, thinly sliced
• 1/2 cup (120ml) crème fraîche or sour cream
• 1-2 tablespoons fresh dill, finely chopped
• 1 tablespoon capers (optional)
• Lemon wedges, for garnish
• Freshly ground black pepper

Instructions

1. Prepare the Blini Batter:
   • In a large mixing bowl, whisk together the all-purpose flour, buckwheat flour (if using), baking powder, salt, and sugar.
   • In a separate bowl, combine the warm milk, egg yolks, and melted butter. Whisk until smooth.
   • Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms. Be careful not to overmix.
2. Whip the Egg Whites:
   • In a clean, dry bowl, whisk the egg whites to stiff peaks using an electric mixer.
   • Gently fold the whipped egg whites into the batter until just incorporated. This will make the blinis light and airy.
   • Cover the batter and let it rest for 15-20 minutes.
3. Cook the Blinis:
   • Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
   • Spoon small amounts of batter (about 1 tablespoon per blini) onto the skillet, leaving space between each blini.
   • Cook for about 1-2 minutes, or until bubbles appear on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
   • Transfer the cooked blinis to a plate and cover with a clean towel to keep them warm. Repeat with the remaining batter.
4. Assemble the Blinis:
   • Once the blinis have cooled slightly, spread a dollop of crème fraîche or sour cream on each.
   • Top with a small piece of smoked salmon, a sprinkle of fresh dill, and a few capers if desired.
   • Add a grind of fresh black pepper and serve with lemon wedges on the side for squeezing.

Tips

• Make Ahead: Blinis can be cooked ahead of time and reheated in a low oven (250°F/120°C) for 5-7 minutes before serving.
• Alternative Toppings: Experiment with other toppings like caviar, pickled onions, or a slice of cucumber for variety.
• Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose and buckwheat flour.

Serve these blinis with a chilled glass of champagne or sparkling water for an indulgent experience. Enjoy!