If you’re looking for an appetiser that feels elegant but is secretly very easy to make, these Smoked Salmon Blinis are it.

Soft, fluffy mini pancakes made from simple pantry staples are topped with a zesty dill crème fraîche and delicate ribbons of smoked salmon for a canapé that always feels special.

They’re the kind of starter that looks impressive on a platter but doesn’t leave you stuck in the kitchen.

Perfect for Christmas Day, Friendmas, New Year’s Eve or any dinner party where you want to add a little sparkle, these blinis come together quickly and can be prepped ahead.

They’re light, dainty and ideal for passing around with a glass of bubbles. Proof that entertaining doesn’t need to be complicated to feel memorable.

Salmon, smoked salmon, blinis, mini pancakes, nibbles, hors d'oeuvres, entertaining, Friendmas, Christmas parties, New Years Eve

hors d'oeuvres

Australian

Yield: 20-24

Author: Ange Zahn

Smoked Salmon Blinis

These Smoked Salmon Blinis are light, fluffy and surprisingly easy to make at home. Topped with dill crème fraîche and smoked salmon, they’re the perfect elegant finger food for Christmas, New Year’s Eve and special celebrations.

Prep time: 10 MinCook time: 10 MinInactive time: 10 MinTotal time: 30 Min

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Ingredients

Blinis

1 cup self-raising flour
Pinch salt and pepper
1 egg
⅔ cup milk
1 tablespoon olive oil
Butter, for cooking

Dill Crème Fraîche

250g crème fraîche
2 tablespoons finely chopped fresh dill
1 tablespoon lemon zest
1 tablespoon lemon juice
Salt and pepper, to taste

To Serve

250g Smoked salmon, sliced
Extra fresh dill sprigs
Lemon wedges (optional)

Instructions

Make the blini batter: Sift flour with a pinch of salt and pepper into a large bowl. Make a well in the centre, crack in the egg and add olive oil. Gradually whisk in the milk until you have a smooth, lump-free batter.
Cook blinis: Heat a non-stick frying pan over medium heat and add a small knob of butter. Spoon tablespoons of batter into the pan to form mini pancakes.
Cook for about 1 minute on each side, flipping when bubbles appear on the surface and the underside is golden. Transfer to a plate and repeat with remaining batter. Set aside to cool.
Make dill crème fraîche: In a bowl, combine crème fraîche, dill, lemon zest, lemon juice, salt and pepper. Stir until smooth and adjust seasoning to taste.
Prepare salmon: Tear smoked salmon into pieces approximately 5cm long.

Assembling the Blinis

Spread a heaped teaspoon of dill crème fraîche onto each blini.
Gently coil the smoked salmon and place on top of the crème fraîche.
Finish with a small sprig of fresh dill. Arrange on a platter and garnish with lemon wedges and extra dill if desired.

Notes

TOP TIPS:

Make ahead: Blinis can be cooked earlier in the day and assembled just before serving.
Keep warm: If cooking ahead, gently warm blinis in a low oven before topping.
Extra luxe: Swap crème fraîche for sour cream or add a little horseradish for a kick.
Crowd-friendly: Double the recipe easily for larger gatherings.

Nutrition Facts

Calories

78

Fat

4 g

Sat. Fat

2 g

Carbs

6 g

Fiber

0 g

Net carbs

5 g

Sugar

1 g

Protein

4 g

Sodium

122 mg

Cholesterol

20 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.