Smoked Salmon Blinis

A plate with blinis topped with cream cheese, smoked salmon and fresh parsley.

4 from 6 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: English

Servings: blinis

Calories: 30kcal

Author: Daniela Apostol

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

Metric - US Customary

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!

Nutrition