Smoked Salmon Blinis, the ultimate party bites ideal for any celebration, big or small. These fluffy and light homemade blinis and topped with a silky layer of cream and delicate slices of smoked salmon. Elegant, yet incredibly easy to make, these blini canapes bring a touch of sophistication to your table.
These smoked salmon blini canapés are nothing but utter perfection. Super easy to make, super quick, and so delicious, you can never go wrong with them. I for one absolutely love smoked salmon, so these bites are after my own heart.
Blinis are particularly popular at Christmas and New Year as finger food, and since salmon is a great choice during the festive season, I can't think of a better blini topping.
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What is a blini
Traditional blinis ( blini for singular) are Russian pancakes that look more like mini crêpes, rather than an American pancake. In the UK blinis are a very popular starter for Christmas and the New Year party, and are most commonly paired with smoked salmon and cream.
There are so many toppings you can choose from, though, from soft cheese, avocado, cherry tomatoes, olives, pomegranate seeds, and so on. This is a very easy blini recipe, and, unlike the traditional pancakes, they are very thin.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- plain flour - white bread flour also ok
- egg - room temperature
- milk - full fat milk is the best, semi-skimmed also ok
- a pinch of salt
- vegetable oil - one tablespoon for the batter, more for frying
- smoked salmon - the star of the show
- cream cheese - for topping
- fresh parsley or dill - for garnishing
Step-by-step photos and instructions
- to make the blinis, sift the flour in a large mixing bowl, add the salt and mix well
- make a well in the middle of the flour, crack in the egg, and use a fork to beat it well
- add the oil and milk, and whisk well to get a smooth runny batter
- set it aside for 5 minutes
- heat up a frying pan over a medium heat, add a drop of oil, and use half a tablespoon of batter per blini
- leave it to cook until small bubbles form at the top, then quickly flip them onto the other side
- repeat until you finish up the batter.
- To assemble, spread creme cheese over each blini, top with smoked salmon, and garnish with fresh parsley or dill
Expert tips
My recipe is tweaked from Jamie Oliver's blini recipe. I added a little bit more flour, as the batter was way too runny, and I suspect the culprit was the flour. Each brand of flour is different, some flour can be denser than others, which can make a massive difference.
Blinis are meant to be small and delicate, so do not be tempted to add too much batter to the pan, as they will spread and turn rather large. Still delicious, just not the amuse-bouche we are after.
Once the pan is hot, blinis cook super quick, so you have to work quickly to avoid overcooking them. The ingredients displayed below yield quite a generous amount of blinis, enough for a large party too!
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Smoked Salmon Blinis
Ingredients
For the blinis
- 150 g plain flour (1 ¼ cup)
- 1 egg
- 250 ml milk ( 1 cup)
- 1 tablespoon vegetable oil ( plus more for frying)
- a pinch of salt
For the topping
- 90 g cream cheese (3 oz)
- 100 g smoked salmon (3.1 oz)
- fresh parsley /dill to garnish
- butter or oil to fry
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Instructions
- To make the blinis, sift the flour in a large mixing bowl, add the salt and mix well.
- Make a well in the middle of the flour, crack in the egg, and use a fork to beat it well.
- Add the oil and milk, and whisk well to get a smooth runny batter.
- Set it aside for 5 minutes for the batter to rest.
- Heat up a frying pan over a medium heat, add a drop of oil, and use half a tablespoon of batter per blini - do not overcrowd the pan, as it will be hard to flip the blinis over.
- Leave the blinis to cook until small bubbles form at the top, then quickly flip them onto the other side.
- Repeat until you finish up the batter.
- To assemble, spread creme cheese over each blini, top with smoked salmon, and garnish with fresh parsley or dill.
Video
Notes
- Blinis are meant to be small and delicate, so do not be tempted to add too much batter to the pan, as they will spread and turn rather large. Still delicious, just not the amuse-bouche we are after.
- Once the pan is hot, blinis cook super quick, so you have to work quickly to avoid overcooking them. The ingredients displayed below yield quite a generous amount of blinis, enough for a large party too!
Maria Owens says
Can the blini be cooked and frozen a few days ahead for quick assembly on the day?
Daniela Apostol says
Yes, absolutely!
Magdalena says
Hi Daniela, can I prepare the blini canapes 4-5 hours before serving?
Daniela Apostol says
Hi! Yes, absolutely, that should be fine.