Starters & Canapés
Smoked Salmon Blinis with Dill Crème Fraîche
Original name: Smoked Salmon Blinis
About this dish
A classic canapé that's equal parts dainty and generous, smoked salmon blinis are small buckwheat pancakes topped with silky salmon and cool dill crème fraîche. They're a stalwart of British party menus and a doddle to assemble once you've got the batter resting.
Ingredients
UK and US measurements are both included for every recipe.
Buckwheat flour
grain50g
Imperial measurement: ½ cup
Plain flour
grain50g
Imperial measurement: ½ cup
Bread flour
grain25g
Imperial measurement: ¼ cup
Active dry yeast
other3g
Imperial measurement: 1 tsp
Whole milk, warmed
dairy150ml
Imperial measurement: ⅔ cup
Large egg, separated
protein1
Granulated sugar
other½ tsp
Fine sea salt
seasoning¼ tsp
Unsalted butter, melted, plus extra for frying
fat20g
Imperial measurement: 1½ tbsp
Crème fraîche
dairy200g
Imperial measurement: ¾ cup
Lemon, zest only
fruit1
Fresh dill, finely chopped, plus extra fronds to garnish
herb10g
Imperial measurement: 2 tbsp
Smoked salmon slices, at room temperature
protein200g
Imperial measurement: 7 oz
Freshly ground black pepper
seasoningto taste
Caviar or salmon roe, to garnish
proteinoptional
Method
Activate the yeast
5 minutesIn a small bowl, whisk the warm milk with the sugar and yeast and leave for 5 minutes until frothy.
Mix the dry ingredients
1 minuteIn a large bowl, combine the buckwheat flour, plain flour, bread flour (if using), and salt.
Make the batter
45 minutesPour the yeast mixture into the dry ingredients, add the egg yolk, and whisk to a smooth batter. Cover and rest for 45 minutes to develop flavour and a little lift.
Fold in the egg white
3 minutesWhisk the egg white to soft peaks, then gently fold it into the rested batter along with the melted butter.
Cook the blinis
15 minutesHeat a non-stick frying pan over medium heat and brush with a little butter. Drop teaspoons of batter into the pan to make 4cm (1½ inch) rounds and cook for 1–2 minutes until bubbles appear, then flip and cook for another minute until golden. Transfer to a plate and repeat with the remaining batter.
Prepare the crème fraîche
2 minutesIn a small bowl, mix the crème fraîche with the lemon zest, chopped dill, and a pinch of salt.
Assemble
5 minutesTop each blini with a fold of smoked salmon, a small spoonful of the dill crème fraîche, and a frond of dill. Finish with a grind of black pepper and, if you like, a little caviar or salmon roe. Serve straight away.
Equipment
- Mixing bowls
- Whisk
- Non-stick frying pan
- Spatula
- Teaspoon measure
Nutrition facts
Tips
- The batter can be made up to the end of step 3 and rested in the fridge overnight, bring it back to room temperature and fold in the egg white just before cooking.
- For an extra touch of luxury, warm the blinis in a low oven for a couple of minutes before assembling.
- If you can't find buckwheat flour, use an equal weight of plain flour, though the flavour will be less distinctive.
- Assemble the blinis just before serving so they don't go soggy.
Serving suggestions
- Arrange the blinis on a platter and let guests help themselves, or serve as a starter with a crisp green salad and a glass of champagne.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Oliver Whitmore
Specialises in British cuisineOliver makes Sunday roast with Yorkshire puddings the size of your face. He says 'gravy is a beverage'.
Describe yourself in three words: Roasty, gravy boat, Yorkshire pride.