Name: Smoked Salmon Blini Bites with Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 0.5 cup Buckwheat flour; 0.5 cup All-purpose flour; 1 tsp Active dry yeast; 1 cup Warm milk; 1 large Egg; 2 tbsp Unsalted butter, melted; 8 oz Smoked salmon, thinly sliced; 0.5 cup Crème fraîche; 2 tbsp Fresh dill, chopped; 1 tsp Lemon zest

"These sophisticated blini bites combine the buttery texture of homemade buckwheat pancakes with the salty richness of premium smoked salmon. Topped with a dollop of zesty crème fraîche and fragrant dill, they offer a perfect harmony of flavors in every single bite."

Ingredients

Qty	Item
0.5 cup 60 g	Buckwheat flour
0.5 cup 65 g	All-purpose flour
1 tsp 3 g	Active dry yeast
1 cup 240 ml	Warm milk
1 large 50 g	Egg
2 tbsp 28 g	Unsalted butter, melted
8 oz 225 g	Smoked salmon, thinly sliced
0.5 cup 120 ml	Crème fraîche
2 tbsp 8 g	Fresh dill, chopped
1 tsp 2 g	Lemon zest

How to Make Smoked Salmon Blini Bites with Creme Fraiche

In a large bowl, whisk together the flours and yeast. Gradually pour in the warm milk and whisk until a smooth batter forms. Cover and let sit in a warm place for 30-45 minutes until bubbly.

Separate the egg. Stir the egg yolk and melted butter into the batter. In a separate clean bowl, whisk the egg white until soft peaks form, then gently fold into the batter to keep it airy.

Heat a non-stick skillet over medium heat and lightly grease with butter. Drop tablespoon-sized portions of batter onto the skillet. Cook for about 1-2 minutes per side until golden brown.

In a small bowl, mix the crème fraîche with lemon zest and a pinch of salt.

To assemble, place a small piece of folded smoked salmon on each warm blini. Top with a dollop of the lemon crème fraîche, a tiny sprig of dill, and a few capers if desired. Serve immediately.

·
Use a squeeze bottle for the crème fraîche to get perfectly uniform, professional-looking dollops.
·
Ensure the milk is warm (about 110°F) but not hot, or you will kill the yeast.
·
If you can't find crème fraîche, a high-fat Greek yogurt or sour cream mixed with a splash of heavy cream works well.
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Make the blinis ahead of time and quickly reheat them in a low oven before topping to save time during parties.

Frequently Asked Questions

Can I make the blinis in advance?

Yes, you can cook the blinis up to 2 days in advance. Store them in an airtight container in the fridge and reheat them in a 300°F oven for 5 minutes before serving.

What is the best type of smoked salmon to use?

Cold-smoked salmon (like Atlantic or Scottish) is best for blinis because its silky, thin texture folds easily and pairs perfectly with the soft pancake.

Can I make these gluten-free?

Yes, you can substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend. Since buckwheat is naturally gluten-free, the texture remains quite similar.

Do I have to use buckwheat flour?

While buckwheat provides the traditional nutty flavor of a Russian blini, you can use 100% all-purpose flour if you prefer a milder taste.

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